Miso Banana Bread– Moist banana bread with an umami Asian twist. Miso adds a depth flavor that will make you never eat classic banana bread without it again.
There is always room for banana bread recipes!
I love trying new recipes so I believe you can never truly have too many banana bread recipes just like chocolate chip cookies. Whether or not you make this miso banana bread recipe you can turn any original recipe that you like into a miso-infused dessert!
This banana bread recipe was adapted using my favorite banana bread recipe. It’s an easy one-bowl recipe that takes just 15 minutes to mix up. It’s tender and moist with the perfect sweetness and a depth of flavor with the white miso paste. You can never return to normal banana bread after trying miso banana bread. My favorite way to enjoy this banana bread is with a smear of salted butter and a warm cup of coffee.
Is anyone else like me always waiting and saving those browning bananas to hope and make banana bread with them by the end of the week? If so, this is your queue to use those bananas to make the most delicious banana bread!
Why should you make this miso banana bread?
- Everyone loves banana bread! It’s an amazing way to use those browning bananas on the counter.
- Easy one-bowl recipe, no stand mixer is needed
- You are curious about trying miso and banana bread together.
Miso Banana Bread Ingredients:
- Flour: All-purpose flour is the best flour for banana bread.
- Oil: A neutral oil like canola oil, or vegetable oil is best.
- Eggs: I always use large eggs in baking.
- Brown Sugar/Sugar: A blend of both sugars creates the perfect flavor. Light brown sugar or dark brown sugar may be used.
- Bananas: Ripe bananas are best for making banana bread. Make sure bananas are spotted or black with no molding. Over-ripe bananas are the sweetest and will make the best banana bread.
- Miso: White miso paste is recommended paste to use when baking. If you wanted to still, make the bread without miso paste just add 1 tsp of table salt instead of miso paste. Learn more about baking with miso paste here.
How to make Miso Banana Bread:
Preheat oven to 325F and then line a 9×5 loaf pan with parchment paper.
In a large bowl add the peeled bananas and mash them up with a fork. Add the eggs and oil to the mashed bananas. Mix until combined, then add miso paste and sugar to the wet ingredients. Add in the flour, baking soda, and baking powder, then mix until the dry ingredients have been incorporated. Scrape the batter to make sure it’s fully mixed.
Pour the banana bread batter into the prepared lined loaf tin. Slice a small to medium-sized banana in half and then place on top of the banana bread. If desired sprinkle 1 tbsp of brown sugar to the top of the batter to allow the top and bananas to caramelize. Bake the banana bread for 60 minutes or until a wooden skewer inserted is clean.
Allow the banana bread to cool in the pan for 10 to 15 minutes and then pull the sides of the parchment paper to lift the banana bread to allow it too fully cool.
Enjoy the banana bread with some salted butter or your favorite nut butter!
Store the banana bread in an airtight container at room temperature for up to 5 days.
Miso Banana Bread FAQS:
Can I freeze Banana bread?
Certainly! Wrap the miso banana bread in plastic wrap and store it in the freezer for up to 2 months. You can also pre-slice the miso banana bread and separate the slices with parchment paper. This lets you thaw out one slice at a time or as many as needed.
What kind of mix ins should I add?
Any nuts, raisins, or chocolate chips would make can be added. I enjoy toasted chopped pecans in my banana bread, because of the crunch of pecans you get in every bite with the moist miso banana bread. Measure 1 cup of the add-ins desired and add it into the flour-wet mixture just before the flour is fully mixed in. This allows the flour to coat the add-ins making sure it doesn’t sink to the bottom of the pan.
Banana muffins:
Yes! Fill muffin liners 2/3 of the way with banana bread batter and bake at 350 for 18 to 22 minutes.
What bananas are best for banana bread?
Spotted, brown bananas are the best.
The ripest bananas will create the best banana bread. Not only do overripe bananas help with sweetness but it helps with the banana flavor. If you use a fresh banana with yellow and green peels it will create a banana bread with less moisture, sweetness, and flavor.
Sugar substitute?
Any type of sweetener can be used. You will have to adjust the amount as needed. I would recommend substituting some sugar with maple syrup or honey for best results. Coconut sugar is also another great substitute.
Easy Miso Banana Bread Recipe
Equipment
- 1 9×5 Loaf Pan
Ingredients
- 4 Bananas riped
- 2 large Eggs
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1/2 cup Oil
- 5 tbsp White Miso Paste
- 1 3/4 cup All Purpose Flour
- 1/4 tsp Baking Powder
- 1 tsp Baking Soda
Garnish
- 1 Banana small to medium sized
- 1 tbsp Brown Sugar
Instructions
- Preheat oven to 325F and then line a 9×5 loaf pan with parchment paper.
- In a large bowl add the peeled bananas and mash them up with a fork. Add the eggs and oil to the mashed bananas. Mix until combined, then add miso paste and sugar to the wet ingredients. Add in the flour, baking soda, and baking powder, then mix until the dry ingredients have been incorporated. Scrape the batter to make sure it’s fully mixed.
- Pour the banana bread batter into the prepared lined loaf tin. Slice a small to medium-sized banana in half and then place on top of the banana bread. If desired sprinkle 1 tbsp of brown sugar to the top of the batter to allow the top and bananas to caramelize. Bake the banana bread for 60 minutes or until a wooden skewer inserted is clean.
- Allow the banana bread to cool in the pan for 10 to 15 minutes and then pull the sides of the parchment paper to lift the banana bread to allow it too fully cool.
- Enjoy the banana bread with some salted butter or your favorite nut butter!
- Store the banana bread in an airtight container at room temperature for up to 5 days.
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