This miso banana bread is AMAZING soft and warm from the oven. In our household it lasts about 2 days! For extra decadence, enjoy with salted butter and a cup of tea! Why not try this miso banana bread with our Miso Tasty Miso Caramel recipe as featured on Channel 4’s Sunday Brunch!
Miso Brown Butter Banana Bread Recipe
Miso and caramel flavours really enhance each other, and this banana bread celebrates this magical combo, sweet, savoury and cakey; what more do you need? This is a super quick recipe where you don't even have to wait for the butter to soften.
70graisins and 70g chopped dried apricots soaked in some hot water, then drained.
1.5tbspMiso Tasty white miso paste
Pinchfine sea salt
Pre heat the oven to 180 degrees.
In a saucepan, melt the butter slowly until it starts to bubble up in a white foam. This can take a few minutes so be patient! It will start smelling nutty and sweet, and then the bubbles will start to die down. Switch off the heat and let the browned butter cool.
180 g unsalted butter
In a large bowl, whisk together the egg, miso paste and sugar with an electric whisk until it is fluffy. Then add the cooled brown butter, the mashed bananas, and the drained dried fruit. Mix.
2 eggs, 2 very ripe bananas, mashed.
Now add the dry ingredients – the flour, baking powder and salt, give it a good mix, it should be nice and sloppy. If you want to add any nuts like pecans or walnuts, this is your chance.
Pour into a lined loaf tin and decorate with a banana topping, sliced lengthways and laid on top of the batter.
1 banana, sliced lengthways for decoration
Bake for 50 minutes to 1 hour, check at 50 minutes with a skewer and if it comes out clean, it is ready to go!
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