Active Time
30 MIN
Total Time
2 HR
Yield
Serves : Makes one 10-by-5-inch loaf
© John Kernick

How to Make It

Step 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.

Step 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.

Step 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.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: rockabillychica

Review Body: Miso banana bread is moist and delicious with loads of banana flavor. Banana and miso are such a great combo. Miso gives subtle savory flavor yet complement sweetness from banana. Sliced banana on top giving concentrated banana taste in every bite.  This is the best banana bread I have ever had. 

Review Rating: 5

Date Published: 2016-09-19