Brown Butter & Black Sesame Banana Bread reimagines the classic banana loaf with a gourmet twist, celebrated for its intricate flavors and visually captivating marbled finish. This elevated version combines the deep caramel notes of brown butter with the earthy richness of black sesame seeds, resulting in a moist, flavorful bread that feels indulgent yet comforting.
Why You’ll Love This Recipe
- Depth of Flavor: The brown butter adds a rich, caramelized taste while the black sesame seeds bring a nutty, almost smoky complexity.
- Incredibly Moist: Thanks to ripe bananas and a well-balanced batter, each slice is soft and tender.
- Visually Striking: The marbled swirl of banana and sesame batter is as beautiful as it is tasty.
- Versatile: Perfect for breakfast, a midday snack, or an elegant dessert.
- Adaptable: Easy to make vegan or gluten-free with simple swaps.
Ingredients
- 113 grams unsalted butter (or vegan butter), browned to yield about 95 grams
- 400 grams ripe bananas (approximately 3 large bananas)
- 99 grams packed dark brown sugar (1/2 cup)
- 2 large eggs
- 1 tablespoon vanilla extract
- 180 grams all-purpose flour (1 1/2 cups)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 95 grams black sesame seeds (2/3 cup), ground to a sandy texture
How to Make Brown Butter & Black Sesame Banana Bread
- Preheat the Oven: Set your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- Brown the Butter: Gently melt the butter in a skillet over medium heat. Continue stirring until it develops golden brown flecks and a nutty fragrance. Remove from heat and pour into a large bowl with the brown sugar. Whisk until combined.
- Cool and Mix: Allow the mixture to cool for 5-10 minutes. Then whisk in the eggs and vanilla extract.
- Mash and Add Bananas: Mash the bananas and fold them into the wet mixture until fully incorporated.
- Combine Dry Ingredients: Mix in the flour, baking soda, and salt with a spatula, just until no streaks remain.
- Divide and Flavor: Portion the batter into two bowls. Stir the ground black sesame seeds into one portion until evenly distributed.
- Layer the Batter: Alternate spoonfuls of plain and sesame batter into the prepared pan. Create a marbled look by swirling with a skewer.
- Bake: Place the loaf in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread rest in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Helpful Tips
- Use very ripe bananas for the best sweetness and moisture.
- Mix gently to prevent overworking the batter, which keeps the bread soft.
- Cover loosely with foil if the top browns too fast.
- Cool fully before slicing for clean, even pieces.
Substitutions and Variations
- Vegan: Use plant-based butter and flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Flavor Add-ins: Try adding chocolate chips, chopped walnuts, or a pinch of cinnamon.
- Sesame Swap: White sesame seeds can be used, but black sesame offers a stronger flavor and color contrast.
Frequently Asked Questions
Can I make this banana bread ahead of time? Yes, it stores well and actually tastes better the next day as the flavors meld.
Is it necessary to brown the butter? Yes, browning the butter adds depth and a caramel-like richness that’s key to this recipe.
Can I omit the black sesame? You can, but you’ll lose the unique flavor and visual appeal. Consider substituting with another nutty ingredient.
Storage Instructions
- Room Temperature: Keep in a sealed container for up to 3 days.
- Refrigerator: Store for up to a week.
- Freezer: Slice and wrap portions individually before freezing for up to 3 months. Thaw as needed.
Conclusion
Take your banana bread to the next level with this rich, nutty, and visually eye-catching Brown Butter & Black Sesame Banana Bread. A delightful balance of flavor and texture, it’s the perfect way to elevate a familiar favorite. Give it a try, share your creation, and check out our other baking inspirations!
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Brown Butter & Black Sesame Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
Description
Brown Butter & Black Sesame Banana Bread is a rich, moist twist on a classic favorite. With nutty black sesame and deep caramel flavors from brown butter, it’s perfect for breakfast, snacking, or dessert. Try this easy recipe today and impress with every slice!
Ingredients
113g unsalted butter (or vegan butter), browned (yields approx. 95g)
400g ripe bananas (about 3 large)
99g dark brown sugar (1/2 cup, packed)
2 large eggs
1 tbsp vanilla extract
180g all-purpose flour (1 1/2 cups)
1 1/2 tsp baking soda
1/2 tsp salt
95g black sesame seeds (2/3 cup), ground
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and line a loaf pan with parchment paper.
Brown the Butter: Gently melt the butter in a skillet over medium heat. Continue stirring until it develops golden brown flecks and a nutty fragrance. Remove from heat and pour into a large bowl with the brown sugar. Whisk until combined.
Cool and Mix: Allow the mixture to cool for 5-10 minutes. Then whisk in the eggs and vanilla extract.
Mash and Add Bananas: Mash the bananas and fold them into the wet mixture until fully incorporated.
Combine Dry Ingredients: Mix in the flour, baking soda, and salt with a spatula, just until no streaks remain.
Divide and Flavor: Portion the batter into two bowls. Stir the ground black sesame seeds into one portion until evenly distributed.
Layer the Batter: Alternate spoonfuls of plain and sesame batter into the prepared pan. Create a marbled look by swirling with a skewer.
Bake: Place the loaf in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the bread rest in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
Use very ripe bananas for maximum sweetness and moisture. Don’t overmix the batter. For extra flair, top with sesame seeds before baking. Great for freezing!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
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