With Brown Butter & Black Sesame Seeds

Banana bread, a classic that many of us grew up smelling in our homes, the homes of loved ones, or having the joy of receiving at work. This banana bread recipe is inspired by Justine Snacks’ Brown Butter Banana Bread. Her recipe is an elevated version of a classic. It introduces brown butter and leans into warm flavors that highlight the banana. 

The first time I made her recipe I was obsessed—the texture and flavor were amazing. However, I wanted more. I wanted to add more banana flavor, warmth and texture. So, I started working on a recipe where whole bananas are used, along with dark brown sugar, honey, and black sesame seeds. In the end, the texture transformed into almost like a cake, with added moisture and crunch. There was a new depth in flavor, adding warmth while emphasizing the natural banana flavor. 

Let’s get into it. 

For this recipe you will need: 

• 2 – medium-large bowls
• 1 – whisk 
• 1 – spatula 
• 1 – baking pan, 9×9”
• 1 – bread pan, 9×5” 
• 1 – frying pan
• 1 – cutting board + knife 
• Parchment paper
• Tin foil 

Ingredients: 

• 1/2 cp (113g)  butter, unsalted 
• 4ea (460g)       whole bananas 
• 1/3 cp (68g)     granulated sugar 
• 1/2 cp (110g)  dark brown sugar
• 2ea (100g)       eggs, large 
• 1/4 cp (86g)     honey 
• 1 ½ tsp             vanilla 
• 2 cps (280g)     flour 
• 1 ½ tsp             baking soda 
• 3 tbsp (27g)     black sesame seeds 
• 1 tsp                salt, kosher (half the amount if using table salt) 

1. Preheat the oven to 375°f
2. Place parchment paper into the base of the 9×9” baking dish, making sure to cover the bottom and walls. It doesn’t need to be perfect! 
3. Place the whole bananas into the 9×9” dish and cover with tin foil — leave one corner a little loose so it’s easy to check. Put into the oven and bake for 30-45 minutes. 
4. While those bake, make the brown butter.
5. Place the unsalted butter into a frying pan, over medium-low heat. Allow the butter to fully melt and start stirring it with the spatula occasionally to prevent burning. Cook until the layer of white flakes at the bottom of the pan caramelizes. Once a deep brown is accomplished, remove from the heat and cool until ready to use (do not let harden). 
6. The bananas should be ready, make sure they are fully cooked — they will be blackened, split open and sweating excess liquid. Remove from the oven and allow to cool for 10 minutes. 
7. Measure out the flour, baking soda, salt and black sesame seeds. 
8. After the bananas have cooled, remove both ends of the bananas and the peel — save the peel and liquid. Place the bananas fruit into the large mixing bowl.
9. Chop the peels into small pieces, about the size of peas. Place into the bowl with the banana fruit, along with the liquid from the baking dish. Mash these ingredients together with the whisk. 
10. Add the granulated and dark brown sugar into the large mixing bowl along with the mashed bananas. Whisk vigorously until fully combined. 
11. Add the eggs, honey, vanilla and cooled browned butter. Whisk together until combined, do not over mix. 
12. Add half of the dry ingredients to the bowl with the wet ingredients folding them together to avoid over working the gluten. Repeat with the second half of the dry ingredients. 
13. Place parchment paper into the 9×5” pan and add all the batter, it should be about 3/4 of the way full. 
14. Optional: add black sesame seeds, honey drizzle and flakey salt on top. 
15. Bake for 30-45 minutes, rotating halfway through. The bread will have a golden brown, crispy dome when fully baked, and will smell like warm caramelized bananas. Poke a bread knife into it, if it comes out with a small amount of crumbs, or completely clean it is done.