They are fresh, light, fruity and nutty. It’s a inspired by several banana bread recipes seen here and there. The texture is mushier than a bread. I wanted to keep them for the photo in natural light the next day but I’ve eaten the 3 in the evening.
Cut a ripe banana, to fill 1/3 of the molds.
The batter is made with a second banana which was even riper, a small apple (grated with its red skin), an egg, maybe half a cup of flour, baking powder, 3 tbs of cream cheese, 1 tbs of nerigoma (tahini, sesame butter), 2 tbs of powdered sesame seeds and a grated lemon zest.
They burst open while baking… and fell down later.
Serve cooled. They are not good hot, the lemon cheesecake and nutty flavors appear after 2 hours.