Miso Banana Bread

By: takestwoeggsPosted: 18/02/2022 Updated: 30/11/2023
Prep 25 minutes
Cook 1 hour 10 minutes
Total 1 hour 35 minutes
This miso banana bread is an easy recipe with an Asian fusion twist on classic banana bread. It is tender, moist and has a robust savory umami flavor.
Miso Banana Bread

This miso banana bread is an easy recipe with an Asian fusion twist on classic banana bread. This easy homemade banana bread is tender, moist, and has a robust savory umami flavor.

A sliced loaf of miso banana bread on parchment paper.

This miso banana bread was adapted from my mom’s recipe that she used to make for me almost every month. My mom always advocated that throwing away food was unnecessary and wasteful. And since I didn’t particularly love eating fresh bananas, I would straegically wait to not eat the bananas in the fruit bowl until they were too ripe to eat so she would bake her famous homemade moist banana bread. One of my favorite things about homemade banana bread is that it teaches you how to make a spoiled situation into a delicious solution.

I’m excited to share with you this insanely moist, flavorful, and comforting miso banana bread recipe. The batter takes about 15 minutes to throw together and the bread will stay tender and delicious for days. Serve this bread warm with a smear of butter or drizzle on melted chocolate. This comforting miso banana bread will be the best banana bread you have ever tasted. If you are looking for more baking inspiration, you may also be interested in checking out my browned butter miso chocolate chip cookies, incredibly moist carrot cake, and mini bundt chocolate cakes.

Someone lifting a slice of miso banana bread from a stack of slices.
A slice of miso banana bread with a bite out of it on a small plate.

Kitchen Equipment

For this miso banana bread recipe, there is no fancy kitchen equipment required! If you don’t have an electric mixer you can make do with a hand whisk and some elbow power instead.

  • Kitchen Scale: a kitchen scale is absolutely NECESSARY if you want to have foolproof bakes. This will ensure you have the exact measurements for all of the ingredients. My little pink kitchen scale is both aesthetic and precise.
  • Glass Mixing Bowls: This is one of my main kitchen essentials for almost all of my recipes. They allow me to keep an organized kitchen where everything is measured out and in its own little home. These duralex glass nesting bowls are also really sturdy and dishwasher safe!
  • Stand Mixer or Hand Mixer: you can use either a stand mixer or an electric hand mixer to cream the butter together with the ingredients. It may need a lot of elbow power if you decide to do this by hand.
  • 5×9 Loaf Pan: This recipe yields enough batter for 2 loaf pans. I like using non-stick Wilton loaf pans or Caraway loaf pan to make sure that the bread does not stick to the pan.
A detail shot of the top of sliced miso banana bread.

Ingredients

The ingredients for this homemade miso banana bread recipe are mostly pantry staples and can be found at your local grocery store.

  • All-Purpose Flour: the flour is the base of the banana bread. It has a strong enough structure to hold all the wet ingredients while also yielding a soft delicious crumb.
  • Baking soda: baking soda acts as the rising agent for this loaf.
  • Large Eggs: the eggs supply the banana loaf with stability and structure as well as tender crumbs.
  • Vanilla Extract: the vanilla adds a hint of warmth and flavor the the banana bread
  • Ripe Bananas: you will need brown, ripe bananas for this miso banana bread. As bananas brown, they become sweeter and their starch structure breaks down making them sweeter and easier to mash.
  • Unsalted Butter: for best results, use softened room-temperature butter for a soft even texture.
  • White Miso: you will need white miso for this recipe. White miso is slightly sweeter than the other types of miso and has the most subtle umami flavor that will elevate the banana bread without overtaking it.
  • Brown Sugar: brown sugar contains a bit of molasses in it which yields a more moist and flavorful loaf than regular granulated sugar.
  • Walnuts (Optional): for an added crunch I like to add walnuts or pecans to this recipe.
All the ingredients needed to make miso banana bread on a counter.

How to Make Miso Banana Bread

This is an easy miso banana bread recipe. You will need to mix it up with either a stand mixer or electric hand mixer, but you can also make it work with a hand whisk.

  1. Prepare the oven and pan. Preheat your oven to 325°F or 163°C and place the rack in the center of the oven. Grease your 2 loaf pans with butter and lightly dust with flour.
  1. Whisk dry ingredients. In a medium mixing bowl, whisk together the all-purpose flour and baking soda until combined.
Whisking together the banana bread dry ingredients.
  1. Whisk eggs, banana, and vanilla. In a separate medium mixing bowl, mash the bananas with a fork. Then whisk together the eggs, mashed banana, and vanilla until combined.
  1. Cream the butter. In the bowl of your stand mixer with a paddle attachment or a large mixing bowl with an electric hand mixer, cream the butter, white miso, and brown sugar on medium speed for 5 minutes or until light and fluffy.
The wet and dry ingredients for miso banana bread mixed in a stand mixer.
  1. Add the banana mixture. Turn the mixer down to low and add the banana mixture. Mix until the mixture has thickened about 1-2 minutes.
The miso blended with other ingredients in a stand mixer.
  1. Add the dry mixture. Add in the dry flour mixture and mix on low speed until just combined and there are no more traces of flour left. Do not overmix!
The final miso banana bread batter in a stand mixture.
  1. Pour, Garnish, Bake. Pour the batter into 2 prepared pans about 2/3 of the way. Slice the extra banana in half lengthwise and place it on top of the batter cut side up. Bake for 70 minutes until golden brown on top or until a toothpick inserted in the center comes out clean.
A bread pan filled with the batter and topped with sliced bananas.
  1. Chill. Cool the miso banana bread in the pan for 15 minutes before removing it from the pan.
A sliced loaf of miso banana bread on a cutting board with the knife nearby.

Tips for the Best Miso Banana Bread

  • This easy banana bread recipe has a dense amount of wet ingredients. The loaf will not rise as much as traditional banana breads.
  • Use ripe bananas. The bananas must have brown spots on the peels. You do not want any bananas with green on the peel. The bananas must be brown so that they will be soft, moist, and sweet. If they are unripe, they will be hard, sour, and very difficult to mash. Moreover, it will yield a drier and not tasty banana bread. To accelerate the process, place them in a paper bag for 1-2 days.
  • Use a scale for the flour. Adding too much flour to the miso banana bread will yield a dry and stiff loaf. On the other hand, adding too little flour will make the banana bread be too wet and dense.
  • Avoid overmixing the batter. It is important to not mix the batter and develop too much gluten. This could yield a dense, chewy loaf rather than a soft and delicious banana bread. Make sure the wet ingredients are fully combined before adding the dry ingredients. Closely watch as you add the dry ingredients. When you no longer see trails of flour stop mixing.
  • If you only want one loaf, then half the recipe. This recipe will yield approximately 2 loaves of miso banana bread. If you only want one loaf, you can either half the recipe or make one loaf and make muffins with the remaining batter.
A slice of miso banana bread on a small plate.

Storage Instructions

You can store this miso banana bread wrapped in plastic wrap in an airtight container on the counter for up to 3 days. Alternatively, you can store it in the refrigerator for up to 1 week.

Frequently Asked Q’s and A’s

Why do I need to use ripe bananas for banana bread?

As a banana ripens, the starch inside turns into sugar. The browner the peel means the sweeter and riper they are. The bananas become softer as they ripen which makes them perfect for mashing and creates a moist banana bread.

Why do I mash the bananas?

You want to mash a banana so that you are incorporating a sweet ripe banana flavor throughout the loaf. If there are large chunks of banana it may sink to the bottom of the batter and not be evenly distributed.

How to mash bananas?

There are countless ways to mash a banana. You can mash a banana by using a fork, a potato masher, or even your stand or hand mixer.

Can I add mix-ins to this recipe?

Of course! You can customize this recipe however you please by adding pecans, walnuts, chocolate chips, cinnamon, nutmeg, or even peanut butter.

How do you freeze banana bread?

You can freeze banana bread by tightly wrapping the loaf or slices in plastic wrap and placing them in an airtight freezer-friendly container or storage bag and freezing it for up to 3 months. To serve, thaw the loaf in the refrigerator or room temperature.

Did you make this Miso Banana Bread?

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Recipe

Up close of a loaf of sliced miso banana bread.

Miso Banana Bread

4.70 from 13 votes
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
This miso banana bread is an easy recipe with an Asian fusion twist on classic banana bread. It is tender, moist and has a robust savory umami flavor.
Servings: 8 people
Print Recipe

Equipment

Ingredients

  • 2 ½ cup (350 g) all-purpose flour
  • 1 ½ tsp (7 g) baking soda
  • 2 large eggs room temperature
  • 1 teaspoon (5 g) vanilla extract
  • 3 cup (760 g) ripe bananas mashed about 6 bananas
  • ½ cup (113 g) unsalted butter room temperature
  • ¼ cup white miso
  • 1 ½ cup (300 g) light brown sugar, packed
  • 1 banana Optional garnish
  • 1 cup chopped walnuts Optional

Instructions

  • Prepare the oven and pan. Preheat your oven to 325°F or 163°C and place the rack in the center of the oven. Grease your 2 loaf pans with butter and lightly dust with flour.
  • Whisk dry ingredients. In a medium mixing bowl, whisk together the all purpose flour and baking soda until combined. Set aside.
  • Whisk eggs, banana and vanilla. In a separate medium mixing bowl, mash the bananas with a fork. Then whisk together the eggs, mashed banana and vanilla until combined.
  • Cream the butter. In the bowl of your stand mixer with a paddle attachment or a large mixing bowl with an electric hand mixer, cream the butter, white miso and brown sugar on medium speed for 5 minutes or until light and fluffy. Scrape down the sides of the bowl for even mixing.
  • Add the banana mixture. Turn the mixer down to low and add the banana mixture. Mix until the mixture has thickened about 1-2 minutes. Scrape down the sides of the bowl.
  • Add the dry mixture. Add in the dry flour mixture and mix on low speed until just combined and there are no more traces of flour left. If using walnuts, add the walnuts and combine. Do not over mix!
  • Pour, Garnish, Bake. Pour the batter into 2 prepared pans about 2/3 of the way. Slice the extra banana in half lengthwise and place it on top of the batter cut side up. Bake for 70 minutes until golden brown on top or until a toothpick inserted in the center comes out clean and the loaf slightly pulls away from the edges of the pan.
  • Chill. Cool the miso banana bread in the pan for 15 minutes before removing it from the pan. Then continue cooling it on a wire rack until completely cooled.

Notes

  • This easy banana bread recipe has a dense amount of wet ingredients. The loaf will not rise as much as traditional banana bread.
  • Use ripe bananas. The bananas must have brown spots on the peels. You do not want any bananas with green on the peel. The bananas must be brown so that they will be soft, moist and sweet. If they are un-ripe, they will be hard, sour, and very difficult to mash. Moreover, it will yield a drier and not tasty banana bread. To accelerate the process, place them in a paper bag for 1-2 days.
  • Use a scale for the flour. Adding too much flour to the miso banana bread will yield a dry and stiff loaf. On the other hand, adding too little flour will make the banana bread be too wet and dense.
  • Avoid over mixing the batter. It is important to not over mix the batter and develop too much gluten. This could yield a dense, chewy loaf rather than a soft and delicious banana bread. Make sure the wet ingredients are fully combined before adding the dry ingredients. Closely watch as you add the dry ingredients. When you no longer see trails of flour stop mixing.

Nutrition:

Serving: 8g | Calories: 626kcal | Carbohydrates: 96g | Protein: 10g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 578mg | Potassium: 474mg | Fiber: 5g | Sugar: 53g | Vitamin A: 493IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 3mg

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Recipe Rating




  1. Would this work without sugar? I don’t mind having less sweetness, but I don’t know whether the lack of sugar would negatively affect the consistency or moistness?… (I can’t use honey or other sugar substitutes either…)

    • Hi! I haven’t tried making this recipe without sugar. But the sugar shouldn’t negatively affect the consistency but it will affect the overall flavor.

  2. 5 stars
    I’ve made so many versions of banana bread over my 35 years, but this is one for the family recipe book! Thank you!

  3. 5 stars
    I have made a lot of different version of banana bread and this one is now my absolute favorite! The miso works so well with bananas.

  4. 5 stars
    This banana bread was SO delicious!! Might be the best banana bread I’ve ever made. The miso in this adds such a wonderful flavor. I reduced the sugar since my bananas were super super sweet and it came out perfectly, thank you!! 🙂