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.
This 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!

Miso Tasty's Miso Banana Bread Recipe

Ingredients

  • 180g unsalted butter
  • 2 eggs
  • 2 very ripe bananas, mashed. and one banana sliced lengthways for decoration.
  • 150g self raising flour
  • 100g soft brown sugar
  • 70g raisins and 70g chopped dried apricots soaked in some hot water, then drained.
  • 2 tsp baking powder
  • 1.5 tablespoons of Miso Tasty white miso paste
  • Pinch of fine sea salt

Method

  1. Pre heat the oven to 180 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Pour into a lined loaf tin and decorate with a banana topping, sliced lengthways and laid on top of the batter.
  6. 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!
  7. Cool on a rack for 20 minutes before turning out.

Try this recipe with…

4 x miso tasty organic red + white miso paste 200g
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