Miso Brown Butter Banana Bread Recipe
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
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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!
- Cool on a rack for 20 minutes before turning out.
Notes
A wooden spoon and ladle needed for this recipe.
Great with cakes, ice-cream, on sweet pastries as well as inside chocolates like our Miso Tasty Rolo recipe.
Making miso caramel is very easy with only a few ingredients but the key to success is paying close attention to the sugar heating process. This is the critical point, and with all sugar based recipes, once it has gone wrong, it can be very difficult to go back – you will have to start again sadly…. you have been warned!
Miso is a fantastic match for rich oily fish like salmon, mackerel, and tuna. Here our umami rich miso flavours are pumped up with the addition of a spicy pepper paste called harissa, sweetened with a little maple syrup and a splash of balsamic vinegar. This is a fantastic marinade for fish or rich meats.