{"id":15072,"date":"2021-01-20T13:27:11","date_gmt":"2021-01-20T07:57:11","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=15072"},"modified":"2024-09-23T02:19:28","modified_gmt":"2024-09-22T20:49:28","slug":"miso-banana-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/miso-banana-bread\/","title":{"rendered":"Miso Banana Bread"},"content":{"rendered":"\n

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!<\/p>\n\n\n\n

\"Miso<\/figure>\n\n\n\n

Miso has been stuck in my head since I baked a few easy miso scones<\/a>. And the more I read about miso, the clearer it becomes that it lends itself beautifully to all <\/em>baked goods. <\/p>\n\n\n\n

Since there is just one recipe to which you can add different ingredients and get a whole new epicurean pleasure every time - banana bread<\/a> \u2013 that\u2019s what I tried.<\/p>\n\n\n\n

I swear by regular banana bread, but adding miso takes it to gourmet levels. A sheer culinary curiosity, miso banana bread, is another scrumptious every day cake! <\/p>\n\n\n\n

\"Miso<\/figure>\n\n\n\n

So, what is miso?<\/h2>\n\n\n\n

It is a condiment with origins in Japan. Generally, miso<\/a> is added to soups and stews. But the thick paste is the classic seasoning for salads, spreads, and, of course, baked items. <\/p>\n\n\n\n

What is miso made of?<\/h3>\n\n\n\n

It is made by fermenting water, salt, soybeans, and k\u014dji, <\/em>a fungus. Occasionally, miso may have a grain like barley or rice.<\/p>\n\n\n\n

\"Miso<\/figure>\n\n\n\n

Why add miso to banana bread?<\/h3>\n\n\n\n

It\u2019s not just banana bread. It\u2019s 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. <\/p>\n\n\n\n

How to make miso banana bread?<\/h2>\n\n\n\n

Every time I bake banana bread, people ask me, \u201chow bad do bananas have to be for banana bread?<\/em>\u201d The answer is as overripe as you can get. It\u2019s the spotty ones that give you the tenderest, sweetest, and moistest crumb.<\/p>\n\n\n\n