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nutella swirled tahini banana bread
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Nutella Swirled Tahini Banana Bread

Packed full of nutty brown butter & tahini, this rich banana bread has a crunchy demerara top & a molten Nutella swirl!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Baking, Dessert, Snack
Cuisine: American
Servings: 1 Loaf
Author: Ben Racey

Equipment

  • 2 lb Loaf Tin
  • Stand Mixer
  • Sieve

Ingredients

  • 100 g Unsalted Butter
  • 250 g Mashed Banana Roughly 3 Ripe Bananas
  • 80 g Tahini
  • 175 g Light Brown Sugar
  • 120 g Sour Cream At Room Temperature
  • 2 Large Eggs At Room Temperature
  • 210 g Plain Flour
  • 1¼ tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • ½ tsp Table Salt
  • 80 g Nutella
  • ¾ tbsp Demerara Sugar To Sprinkle On Top

Instructions

  • Place the butter into saucepan then place over a medium heat. Cook, stirring regularly until brown then pour into a bowl & set aside to cool slightly.
  • Preheat an oven to 170°c/150°c fan (338°f/302°f).
    Line a 2lb loaf tin with baking parchment (or use a loaf tin liner) & set aside.
  • Place the brown butter, mashed banana, tahini & light brown sugar into the bowl of a stand mixer then using the paddle attachment, beat for 2-3 minutes, until well combined.
    Make sure to scrape the sides of the bowl down regularly with a spatula.
  • Next, in a separate bowl, whisk together the sour cream & eggs. Add into the butter & sugar then mix for another 2 minutes, until incorporated.
  • Take the bowl off the stand mixer then sift in the flour, baking powder, bicarb & salt. Gently fold in with a spatula, until just combined then pour half of the batter into the loaf tin.
    Make sure not to overmix!
  • Gently warm the Nutella in a microwave (10 seconds should do the trick!) then drizzle over the batter that is in the tin. Swirl the Nutella through the batter with a small knife.
  • Pour the remaining batter into the loaf tin then smooth flat with a small palette knife.
  • Sprinkle the demerara sugar over the top of the batter then bake in the preheated oven until a skewer inserted into the centre comes out clean. This will take 60-70 minutes.
    Keep an eye on the cake towards the end of the cooking time. If it's starting to brown too much, cover loosely with foil.
  • Once cooked, let the banana bread cool in the tin for 20 minutes then transfer to a wire cooling rack, to cool completely.

Notes

1. Cooking In An Aga - Brown the butter using the boiling plate. Cook the banana bread in the baking oven, on a grid shelf on the floor. First for 25 minutes then slide the cold plain shelf onto the second from top set of runners & continue cooking for another 35-45 minutes.
2. Bananas - When it comes to what bananas to use for banana bread, the riper the better! If your bananas aren't ripe enough yet, you can bake them in a 180°c/356°f oven for 15-20 minutes, until soft.
3. Mixing - To avoid making the banana bread tough, the flour should be folded in until just combined. Any more than this & you risk developing too much gluten!
4. Storage - Stored at room temperature in an airtight container, banana bread will keep for up to 3 days. Stored in the fridge, banana bread will keep for a few days extra.