Hojicha Banana Bread with Tahini Honey Drizzle

Ingredients

0.5 cup (1 stick) butter

12g (1 tbsp.) hojicha powder

265g (2-3) very ripe bananas, mashed

100g brown sugar

60g white sugar

2 eggs

1 tsp. vanilla extract

20g (2 tsp.) neutral oil, like avocado

190g (1.5 cups) all-purpose flour

12g milk powder

1.5 tsp. baking soda

2 tsp. Cardigan | Pumpkin Pie Spice

1.5 tsp. kosher salt

Tahini Honey Drizzle

4 tbsp. tahini

2 tbsp. wildflower honey

A pinch of salt

1-2 tbsp. whole milk (if necessary)

Preparation

For banana bread: Place butter in a small saucepan over medium heat. Allow to melt and cook until solids have browned to a golden color. Remove from heat and allow to cool slightly, then mix in hojicha powder. 

In a medium bowl, whisk together flour, milk powder, baking soda, pumpkin pie spice, and salt. Set aside.

In a larger bowl, mix hojicha butter, bananas, sugars, eggs, and vanilla extract. Add to dry mixture and stir to combine. Incorporate dry ingredients in two installments, making sure not to over mix.

Pour batter into a buttered standard loaf pan and bake for 55-60 minutes or until the center is just done. Allow to cool completely.

For the tahini honey drizzle: In a small bowl, whisk together tahini, honey, and salt. Depending on the consistency of the tahini and honey you use, you may need a tablespoon or two of milk to loosen the mixture to a drizzle consistency.

Pour tahini honey directly over cooled banana bread and allow to set, about 30 minutes. Slice into 1-inch thick portions and serve with extra tahini honey or smeared with softened butter. Enjoy!