With an extra flavour boost from brown butter and tahini!
Use the absolute ripest bananas you can, I leave mine in the fridge until they get dark brown all over, this gives the moistest, sweetest banana bread!
The brown butter is not absolutely essential to this recipe, but the flavour it adds is so well worth the extra effort if you have the time! If you have never browned butter before, don’t fret, it’s super easy! Just add your butter to a sauce pan over medium heat. It will splatter, it will get bubbly, just swirl it regularly and once it gets foamy that’s your sign it’s just about done! Watch it carefully once it gets to this point and remove from heat as soon as you see brown and pour it into a bowl to make sure it doesn’t keep cooking!
| Time: | 1.5 hours | Serving size: | 1 loaf |
Ingredients:
- 4 medium sized, very(!) ripe, bananas
- 1/2 c brown butter
- 1/4 c tahini
- 1/2 c packed light brown sugar
- 3/4 c granulated sugar
- 2 eggs
- 1-1/2c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
Directions:
- Preheat oven to 350.
- Mash bananas til smooth, or leave it with some chunks if that’s your vibe!
- To bananas, add: brown butter, tahini, brown/granulated sugar. Mix until well combined.
- Add eggs, mix until smooth.
- Fold in flour, cinnamon, salt, baking soda, baking powder.
- Grease 2 loaf pans or a 9×13 pan.
- Pour mixture into pan(s).
- Bake for 45-60 minutes, until center has domed and a test stick comes out dry.
- Enjoy 😊
Bowlin' on a Budget 
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