Description
A unique twist on classic banana bread, this Miso Banana Bread combines sweet, ripe bananas with the umami depth of miso for a moist, flavorful loaf.
Ingredients
Units
Scale
- 3 ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 1/4 cup white miso paste
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas.
- Add melted butter and miso paste to the bananas, mixing until smooth.
- Stir in brown sugar, granulated sugar, egg, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fold in optional nuts or chocolate chips if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- White miso is recommended for its subtle, sweet flavor.
- Banana bread can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
