Miso Banana Bread

The miso in this supremely delicious banana bread adds deeper, robust flavor. The bread is fantastic the day it's made, but it tastes even better the following day.

  • Active:
  • Total Time:
  • Servings: Makes one 10-by-5-inch loaf
KEY: Vegetarian, Staff Favorite

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  • 5 medium overripe bananas
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1/4 cup white miso
  • 1/2 cup buttermilk
  • 2 large eggs

How to make this recipe

  1. Preheat the oven to 350°. Butter and flour a 10-by-5-inch metal loaf pan. In a bowl, using 
a fork, mash 4 of the bananas until chunky. In another bowl, whisk the flour, baking soda, baking powder and salt.

  2. Using a stand mixer fitted with the paddle, cream the butter, sugar and miso at medium speed until fluffy, about 5 minutes. At low speed, slowly add the buttermilk, then beat in 
the eggs 1 at a time until incorporated. Beat in the mashed bananas; the batter will look curdled. Add the dry ingredients and mix until just blended. Scrape into the prepared pan.

  3. Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up. Bake for 
90 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool on a rack for 30 minutes before turning out to cool completely.

Make Ahead

The banana bread can be wrapped in plastic and kept at room temperature for up to 3 days.

Contributed By Photo © John Kernick Published July 2016

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1077240 recipes/miso-banana-bread 2016-06-10 Jamie Bissonnette, Ken Oringer vegetarian| july-2016 recipes,miso-banana-bread 1077240