Banana Miso Bread

How Good This Is! Miso—the Secret for Creaminess

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


Banana Miso Bread
  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. Mix batter into the mashed bananas 
  8. In another bowl combine the flour, baking soda, baking powder, and salt
  9. Pour the dry mix into the banana mixture and stir 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, then strain the liquid. In a small pot, melt 2 TBS of butter and brown—a few minutes on low. Add the strained banana liquid 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!

Banana Miso Bread

Bundt Cake Alternative


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.

WHISKEY GLAZE: For extra fancy flavor: simmer 2 TBS butter, 1/2 cup confectioner’s sugar, and 2 TBS of whiskey or rum, then whisk to combine. Using a chop stick make deep holes around the top of a cooled cake. Carefully drizzle the glaze into the holes, allowing some to overflow and dribble down the sides.

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

Served with Star Fruit Puddin and Yogurt-Maple Syrup Topping

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.

Topped with Whiskey Glaze [Above] and Crunchy Salt

Recipes adapted by B. Hettig

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