• 2 loaf pans OR 1 baking dish
• small bowl
• spoon
• 2 large bowls
• whisk
• sifter
• wooden spoon

• 1-2 T butter or oil
• ¼ c sesame seeds
• 1 c strong black coffee
• 2 c ripe bananas, puréed
• 1½ c butter, softenened
• 1¾ c brown sugar
• 4 eggs
• 2½ t vanilla extract
• ½ t almond extract
• 1 t orange zest
• 4 c flour
• 1 t salt
• ½ t baking soda
• 1 T baking powder
• ½ t nutmeg
• 2 t cinnamon
• ¾ c chopped walnuts or pecans, optional

Stir the coffee into the puréed bananas and set aside.

Beat butter and sugar together, then beat in eggs, one at a time. When fluffy, add vanilla, almond extract, and orange zest.

Sift together flour, salt, baking soda, baking powder, nutmeg, and cinnamon.

Gradually combine dry ingredients with the butter/eggs and banana/coffee mixture – don’t overmix. Stir in optional nuts.

Spread batter into pan(s) and bake for 35-50 minutes, until toothpick inserted into center comes out clean.

Cool for an hour before slicing.

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