The next time you’re craving banana bread, you have to try adding one of my secret ingredients – miso! It’s the secret ingredient to making the best banana bread you’ll ever make, I promise.
Why Are We Adding Miso To Banana Bread?
To put it simply, adding miso to banana bread is like adding sea salt to our favorite chocolate chip cookies, it adds balance to the sweetness that’s already there and oftentimes complements the flavor!
What Is Miso Anyway?
Miso is a common ingredient used in Asian cooking, particularly Japanese. It is made up of fermented soybeans and comes in white and red varieties. The white varieties of miso are usually much more milder in taste. The red varieties of miso are made up of more soybeans and usually have a more umami forward and salty flavor.
What Is The Best Banana Bread Recipe?
To make the very best banana bread that comes out super moist, it is so important to use overripe bananas. See the photo below for an example of the bananas I used for this recipe. They need to be dark yellow with brown spots all over to ensure their banana flavors come out. The more ripe your bananas are, the more moist your banana bread will be.
How Do You Keep Banana Bread Moist?
The best way to keep banana bread moist for days is to wrap it and keep it at room temperature for up to 3 days. If you’d like to store your banana bread for longer, feel free to pre-slice it before popping it into the freezer.
How to Make Miso Banana Bread:
This recipe makes one loaf of the best miso banana bread. The first step is to preheat your oven to 350F and prepare your 9×5 loaf pan with a little bit of cooking spray and parchment paper.
- Next, peel and mash the bananas in a bowl with a fork.
- Next, take a large bowl and whisk together your dry ingredients. This will include the flour, sugar, baking soda, salt, and cinnamon.
- In a mixer with the paddle attachment, mix the butter, red miso, granulated sugar, and brown sugar on medium speed until it turns light and fluffy.
- The, add in the mashed bananas, eggs, and vanilla extract and mix with a spatula.
- Add the dry ingredients to the wet ingredients and mix together until combined. Don’t overmix.
- Once the batter is smooth, pour your batter into the prepared pan and bake for 50-60 minutes or until a cake tester comes out clean.
Miso Banana Bread (The Best Banana Bread You’ll Ever Make)
- 3-4 bananas (240g)
- ½ cup unsalted butter room temperature
- 3 tbs red miso can use white miso as well
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup all-purpose flour (120g)
- ¾ cup whole wheat flour (90g)
- 1 tbs baking powder
- ½ tsp cinnamon
- Peel all the bananas, and mash up with a fork.
- Heat your oven to 350°F (175°C) and ready a lined loaf tin for your banana bread batter.
- In a mixer with the paddle attachment, mix the butter, red miso, granulated sugar, and brown sugar on medium speed until it turns light and fluffy. This should take 2 to 3 minutes. Then, add in the mashed bananas, eggs, and vanilla extract and mix for 30 seconds. The batter might start to look a little chunky and split at this point; don’t fret, this is perfectly normal. Finally, add in the dry ingredients (flour, baking powder and cinnamon) and mix for another 20 to 30 seconds, until a smooth batter forms.
- Pour the banana bread batter into the lined loaf tin. Bake the banana bread in the oven for 60 to 75 minutes, rotating once 45 minutes into the baking process. To check for doneness, prick it in the middle with a skewer or cake tester; the cake is done when the skewer comes out clean. When done, let it cool in the tin for 30 minutes before digging in.