Richer than a regular banana loaf, this cake gets deep caramel notes from nutty brown butter and the warm sweetness of ripe bananas. The crumb is tender and moist, with a slight chew from a handful of chopped walnuts. A glossy tahini and honey glaze adds savory-sweet balance and a delicate sesame finish. Serve it slightly warm for breakfast or at room temperature alongside coffee or a simple dessert spread.
Ingredients
- Unsalted butter (115 g / 1/2 cup)
- Ripe bananas, mashed (about 300 g / 3 medium)
- Light brown sugar (100 g / 1/2 cup, packed)
- Granulated sugar (50 g / 1/4 cup)
- Large eggs (2), room temperature
- Pure vanilla extract (1 tsp)
- All-purpose flour (240 g / 2 cups)
- Baking powder (1 tsp)
- Baking soda (1/2 tsp)
- Salt (1/2 tsp)
- Buttermilk (60 ml / 1/4 cup)
- Chopped walnuts (75 g / 3/4 cup), optional
- Tahini (60 g / 1/4 cup)
- Honey (45 g / 3 tbsp)
- Powdered sugar (60 g / 1/2 cup)
- Lemon juice (1 tbsp), or hot water to thin
- Flaky sea salt, for finishing (pinch)
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang for easy removal.
- Brown the butter: melt the butter in a light-colored saucepan over medium heat, swirling occasionally. Cook until it foams and small brown bits form and the aroma is toasty, about 4–6 minutes. Remove from heat and let cool slightly.
- In a large bowl whisk the mashed bananas with both sugars, then whisk in the eggs, vanilla, and cooled brown butter until combined.
- Stir in the buttermilk until the batter is smooth.
- In a separate bowl sift together the flour, baking powder, baking soda, and salt. Fold the dry mix into the wet batter until just combined; do not overmix.
- Fold in the chopped walnuts if using. Scrape the batter into the prepared pan and smooth the top.
- Bake until a skewer inserted into the center comes out with a few moist crumbs, 50–60 minutes. If the top browns too quickly, tent with foil after 30–35 minutes.
- Cool the cake in the pan for 15 minutes, then lift out onto a wire rack to cool another 20 minutes until slightly warm.
- Make the glaze: whisk together tahini, honey, powdered sugar, and lemon juice. Add a teaspoon of hot water at a time if you need to thin to a pourable consistency.
- Drizzle the glaze over the warm cake, letting some run down the sides. Sprinkle with a pinch of flaky sea salt. Slice after the glaze sets, about 10 minutes.
Tips or Variations
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- For a denser, more caramel flavor, swap half the light brown sugar for dark brown sugar or add a tablespoon of molasses.
- Turn this into cupcakes: bake 12 muffins for 18–22 minutes and reduce the glaze by half.