How Good This Is! Miso—the Secret for Creaminess

I turned this into a bundt cake and won second place in my fruit club bake-off.

There is always banana bread in the time of overripe fruit, but now’s the time to seek out bananas just to make this luscious bread [or cake]! It’s a game changer. 

INGREDIENTS: Buttermilk* substitutes: 1/2 cup milk with 1-1/2 tsp lemon juice or vinegar. Also consider a 1/2 cup Greek style yogurt

• flour – 1-3/4 cups
• baking soda – 1 tsp
• baking powder – 1/2 tsp
• salt – 1/4 tsp
• bananas – 5 medium, very ripe, about 3 cups
• butter – 1 stick, softened
• sugar – 3/4 cup
• miso – 2 TBS. chickpea, or sweet, or mellow miso
• buttermilk* – 1/2 cup [see above]
• eggs – 2 large

Left: Mashed Bananas; Upper: Making Brown Butter; Middle: Bananas after Microwaving; Bottom; Batter Ready for the Loaf Pan

INSTRUCTIONS:

1. Bring butter to room temp, about 30 minutes
2. Prepare a 9 x 5 loaf pan by rubbing with butter and dusting with flour
3. Mash 4 of the 5 bananas with a fork. Leave slightly chunky
4. Preheat the oven to 350°
5. Using a stand or hand mixer cream the butter, sugar, and miso until fluffy; about 5 minutes 
6. With mixer running on low, drizzle in the buttermilk, and the eggs, one at a time
7. Fold in the mashed bananas 
8. In another bowl combine the flour, baking soda, baking powder, and salt
9. Pour dry mix into banana mixture and fold until just blended; then pour into loaf pan
10. Halve the remaining banana and position on top of the batter
11. Bake for 50-55 minutes. Test using a wooden toothpick; if it comes out clean, it’s done. Cool on a rack for 30 minutes, then flip out of pan to cool

I just tried a new technique that really boosts banana flavor: Place chopped bananas in covered dish and microwave on high for 5 minutes. In a small pot, melt 2 TBS of butter and brown—a few minutes on low. Strain banana liquid and add to the butter and cook down to a syrup; about 15 minutes. Cool. Then add into the batter at Step 7 along with the mashed bananas. I found this on America’s Test Kitchen and it is a game changer!

Bundt Cake Alternative

Banana Miso Bundt Cake – Same recipe. Served with Vanilla-Rum Pudding

Oil and flour a bundt pan and  pour in batter, then bake at 350º for about 35-40 minutes. Check for doneness by pushing finger to look for it to spring back. A toothpick pushed in should come out clean. Allow 15 minutes of cooling then use a knife to loosen and invert to release from the pan.

For an added optional lift:

SPIRIT GLAZE: :

• butter – 2 TBS
• confectioners sugar – 1/2 cup
• salt – pinch
• cardamom – 1/8 tsp [or nutmeg, or cinnamon]
• whiskey – 7 tsp, divided [or rum or brandy]

1. In a small skillet simmer 2 TBS butter on low heat until browned—about 3-4 minutes
2. Add 1/2 cup confectioner’s sugar and stir to combine
3. Off heat add only 2 TBS whiskey, then whisk to combine
4. Bring back to bare simmer, the off heat-blend in the final 1 tsp whiskey
5. Using a chop stick make deep holes around the top of the cooled cake. Carefully drizzle the glaze into the holes, allowing some to overflow and dribble down the sides

WHISKEY HARD SAUCE: For a festive duet, serve a slice of bundt with this amazing sauce. To make: go to Nilla Puddin’g’ link.

I entered a local bake-off and won second place with my Banana Miso Bundt Cake with Whiskey Hard Sauce. The chef-judge even went up to the site and is planning on making it for his family.

One more sparkle? Sprinkle with some finishing salt, to add a salty crunch

Recipe adapted, original by Oringer and Bissonette of Little Donkey, Cambridge, MA

Mango Miso Bread

Replace the banana with 3 cups mashed mangos, then taste the batter before pouring into form and adjust for sweetness. Add a tsp of cardamom or a 1/2 tsp ground nutmeg.

Recipes adapted by B. Hettig