Brown butter miso tahini banana bread 🍌👇🏼 PSA: patience is a virtue (that I clearly do not have) - let the bread cool before slicing to avoid crumbling😅 Ingredients * 3 very ripe bananas, mashed * 2 eggs * ½ cup tahini * ⅓–½ cup coconut sugar * 80g butter (for browning) * 1–2 tsp white or yellow miso paste * 1 tsp vanilla extract (optional) * 2 cups almond flour * 2 tbsp tapioca flour * 1 tsp baking powder * ½ tsp baking soda * 1 tsp cinnamon Preheat oven to 175°C (160°C fan) and line a loaf tin. Brown the butter in a pan until golden and nutty, then remove from heat and whisk in the miso. In a bowl, mash the bananas and mix with eggs, tahini, coconut sugar, vanilla, and the miso brown butter until smooth. Stir in almond flour, tapioca flour, baking powder, baking soda, cinnamon, and salt until just combined. Pour into the tin, top with sesame seeds and tahini, and bake for 45–55 minutes until golden and set. Using the Seed & Sprout new ceramic baking products to elevate this recipe even more 🤍