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+ servings
Up close of a loaf of sliced miso banana bread.
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Miso Banana Bread

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.
Course Appetizer & Sides, Breakfast, Dessert
Cuisine American, Asian Fusion
Keyword easy banana bread recipe, homemade banana bread, homemade miso banana bread, miso banana bread
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings 8 people
Calories 626kcal
Author takestwoeggs

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