Miso banana bread has that characteristic banana bread aroma, an utterly moist crumb, and a deep umami taste that catches you in a wonderful surprise. The salty tinge dials up all the flavors even more!
Miso has been stuck in my head since I baked a few easy miso scones. And the more I read about miso, the clearer it becomes that it lends itself beautifully to all baked goods.
Since there is just one recipe to which you can add different ingredients and get a whole new epicurean pleasure every time – banana bread – that’s what I tried.
I swear by regular banana bread, but adding miso takes it to gourmet levels. A sheer culinary curiosity, miso banana bread, is another scrumptious #TAFEverydayCake!
So, what is miso?
It is a condiment with origins in Japan. Generally, miso is added to soups and stews. But the thick paste is the classic seasoning for salads, spreads, and, of course, baked items.
What is miso made of?
It is made by fermenting water, salt, soybeans, and kōji, a fungus. Occasionally, miso may have a grain like barley or rice.
Why add miso to banana bread?
It’s not just banana bread. It’s any dish. Miso imbues it with an abundance of taste because it has a savory note. The salt in miso pushes other flavors to the top, creating a unique balance. Every bite of the miso banana bread will remind you of salted caramel inside a cake.
How to make miso banana bread?
Every time I bake banana bread, people ask me, “how bad do bananas have to be for banana bread?” The answer is as overripe as you can get. It’s the spotty ones that give you the tenderest, sweetest, and moistest crumb.
- Begin by sifting whole wheat flour, all-purpose flour, salt, baking powder, baking soda, and cinnamon powder.
- In another bowl, mash your bananas and mix yogurt, oil, miso, and vanilla extract.
Cinnamon amplifies the taste of banana and, along with vanilla, boosts it to 100, bringing a melody of flavors.
- Whisk in brown sugar.
- To the wet ingredients, add the dry ingredients and mix.
- Fold in roughly chopped walnuts and a small handful of chocolate chips.
Add-ins are not necessary for miso banana bread. I just couldn’t resist them. You can also scatter a few walnuts on the surface right before baking the bread.
- Scrape the batter in a well-greased pan and bake for a good 50 to 60 minutes.
Tips to baking banana bread
- You can either mash the bananas into an almost smooth paste or leave them slightly chunky. I opted for chunks because it gives the bread a gorgeous texture.
- Always combine the dry ingredients into the wet with a gentle hand. Don’t overmix; your goal is to stop when there are no white streaks left.
Why did my banana bread not cook in the middle?
The ripe bananas, yogurt, and oil make the bread super moist. You can’t mess it up. But if you still feel that the crust is getting burnt brown, then place a loose foil tent on the surface. The foil shields the batter and conserves steam, giving the middle of the bread time to catch up.
Variations of the miso banana bread recipe
If you don’t want to use Greek yogurt, stick to homemade yogurt but remember to drain it completely so that it’s not watery.
Which flour to use for banana bread?
I prefer a mix of all-purpose and whole wheat flour because whole wheat flour makes the bread a tad nutty and AP flour a bit of lightness.
You can use 100% whole wheat or 100% all-purpose. You’ll have to adjust the liquids as whole wheat will require more of it than all-purpose.
What oil to use in banana bread?
My secret ingredient is coconut oil. I’m partial to it and not butter. But you can try any neutral taste vegetable oil.
Can you use white sugar instead of brown sugar for banana bread?
I would have liked to use coconut sugar, but I didn’t have any at hand. So, brown sugar is what I went with. It imparted a deep richness and caramelly touch to the bread, and I would highly recommend it.
How to make vegan miso banana bread?
Substitute the Greek yogurt for any plant-based option. The rest of the bread ingredients are already vegan.
What can I add to banana bread?
As I said before, you can add anything and everything to the basic banana bread recipe. Here are a few you can try (the recipe for each banana bread is linked):
What’s the verdict?
Somehow the natural sweetness of bananas, the dark undertone of chocolate chips, and the subtle saltiness of miso complement each other harmoniously in miso banana bread. You’ll love it!
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Miso Banana Bread
- 1 cup Wholewheat flour
- 1/2 cup All-purpose flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon powder
- 3 Bananas, overripe
- 1/3 cup Coconut oil You can use melted butter or any neutral-tasting vegetable oil
- 1/2 cup Plain yogurt
- 2 tbsp White Miso
- 1 tsp Vanilla extract
- 1/2 cup Brown sugar
Add-Ins ( Optional)
- 1/4 cup Walnuts, roughly chopped
- 1/4 cup Dark chocolate chips
- Preheat the oven to 180C. Grease an 8" x 4" loaf pan well.
- Sift both the flours, baking powder, baking soda, and cinnamon in a large bowl.
- In another bowl, mash the bananas using a fork.
- Add in the oil, yogurt, miso paste, and vanilla extract. Mix well.
- Stir in the brown sugar.
- Fold in the mixed dry ingredients, until just combined. Don't overmix.
- Fold in the walnuts and chocolate chips.
- Pour the thick batter into your prepared pan. Level the batter gently using a knife.
- Sprinkle some chopped walnuts on top.
- Bake at 180C for 1 hour, or until a skewer inserted in the center comes out clean with just a few moist crumbs attached.
- If the cake starts browning too much on the top, cover loosely with a piece of foil.
- Let the cake cool in the pan for 10-15 minutes before turning it out on a cooling rack.
- Serve at room temperature. Enjoy!