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!
Course: Dessert, Snack
Keyword: eggless banana bread, miso banana bread
Author: Natasha Minocha
1 1/4tspBaking powder
1/3cupCoconut oilYou can use melted butter or any neutral-tasting vegetable oil
Add-Ins ( Optional)
1/4cupWalnuts, roughly chopped
1/4cupDark 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.