Ssarah_bakes
Brown Butter Banana Bread
Four overripe bananas and brown butter. The loaf that actually improves every day for three days. Tested 14 times to get the crumb right.
BakingSweetBreakfast
233 taste tests1 tweaks
2 tweaks·Latest: Sub 30g butter for tahini in batter. Add tahini-honey swirl on top before baking.
NameLast tweakUpdated
banana-bread
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Tahini Banana Bread
Replace 30g butter with tahini. Swirl more tahini and honey on top before baking. Sesame and banana is an underrated combination.
BakingSweetVegetarian
ingredients.json
10 servings
- 4 largeOverripe bananas, mashed
- 115 gUnsalted butter
- 210 gAll-purpose flour
- 150 gGranulated sugar
- 50 gLight brown sugar
- 2 largeEggs
- 1 tspVanilla extract
- 1 tspBaking soda
- ½ tspFine sea salt
- 80 gWalnuts, roughly chopped(optional)
instructions.md
- 1
Preheat oven to 175C. Grease a 9x5 loaf pan.
- 2
Brown the butter: melt in a light-coloured pan over medium heat, swirling constantly, until it smells nutty and the milk solids turn deep amber. Pour into a bowl and let cool slightly.
- 3
Whisk brown butter with both sugars. Add eggs one at a time, then vanilla. Stir in mashed bananas.
- 4
Fold in flour, baking soda, and salt just until combined — a few streaks are fine. Overmixing makes it dense.
- 5
Fold in walnuts if using. Pour into prepared pan.
- 6
Bake 60-70 minutes until a skewer comes out clean. The top should be deep brown and cracked.
- 7
Cool in pan 10 minutes, then on a rack for at least 1 hour. Better the next day. Will keep 3 days at room temperature.
⚡macros.jsonper serving · 10 servings
295kcalCalories
5gProtein
42gCarbs
12gFat
2gFiber
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