brown butter tahini banana bread

Ingredients
3 ripe bananas (~330g), plus one more for topping, if desired
1/2 cup butter (113g)
2 large eggs
1/4 cup tahini (58g)
1 1/2 cups all-purpose flour (188g)
1 cup dark brown sugar, packed (210g)
1 tsp vanilla extract (5g)
1 1/2 tsp baking soda (6g)
1 1/2 tsp kosher salt (7g)
2 Tbsp sesame seeds
1/2 Tbsp granulated sugar

Steps:
1. Preheat oven to 350ºF. Lightly coat a loaf pan with cooking spray (or butter) and line with parchment paper.
2. In a medium pan over medium-low heat, add butter and stir constantly. Once butter forms small foamy bubbles, and milk solids begin to brown, add tahini and stir to combine. Allow tahini to toast slightly in the heat of the butter for 1-2 minutes, then remove from heat and let it cool slightly.
3. In a large bowl, mash bananas until only a few chunks remain. Add butter/tahini mixture and vanilla, then mix until combined. Whisk in sugar, then whisk in eggs, one at a time.
4. In a separate bowl, combine all-purpose flour, baking soda, and salt.
5. Fold dry ingredients into the wet until just combined.
6. Transfer batter to the prepared loaf pan.
7. In a small bowl, combine 2 Tbsp sesame seeds with 1/2 Tbsp sugar. Evenly sprinkle sesame seed mixture over batter in the prepared loaf pan.
8. Optional: Peel one banana and cut in half length wise. Arrange banana on top of batter, cut side up.
9. Bake bread until a tester inserted into the centre comes out clean, 50–60 minutes