This bread is banana! B-A-N-A-N-A BREAD! Brown Butter Tahini Banana Bread, that is.
Brown Butter Tahini Banana Bread
Makes 1 loaf
Prep time: 15 minutes
Cook time: 35 to 45 minutes
1/3 cup brown butter
1/3 cup honey or maple syrup
2 eggs, room temperature
2 tablespoons olive oil
1/4 cup tahini
1/4 cup milk or milk alternative of choice
1 teaspoon vanilla
3 medium bananas, mashed, plus 1 for topping (optional)
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup buckwheat flour
3/4 cup whole wheat flour
Preheat your oven to 350 degrees Fahrenheit.
In a light-colored saucepan, melt butter over medium heat, swirling occasionally. As the butter melts, it will begin to foam, and then brown. Make sure to keep a close even on the butter during this stage, as it can go from browned to burnt quickly. Once the butter smells nutty and looks toasty brown, remove it from the stovetop and transfer to a heat-safe bowl to cool. Set aside. If you want to know more about how to make brown butter, check out this video by SAVEUR.
Prepare Banana Bread
In a medium bowl, combine brown butter, honey, eggs, olive oil, tahini, milk and vanilla, whisking until smooth. Add mashed banana, baking soda, cinnamon and salt, whisk again until ingredients are incorporated evenly. Using a wooden spoon, slowly stir in the flour until combined. (This won’t be a lump-free batter since you’re using mashed bananas.)
Pour the batter into a non-stick, greased or parchment-lined loaf pan. If you’re using the extra banana, slice it lengthwise in half and place on top of the batter. Bake at 350 degrees Fahrenheit for 35 to 45 minutes, or until a toothpick inserted into the middle of the load comes out clean.
Let bread cool slightly, about 20 minutes or so, before slicing and serving. You can keep this bread in the fridge for up to a week…although it likely won’t last that long.