Banana Miso Bread

How Good This Is! Miso Makes It Creamy And Deliciously Complex


  • bananas – 5 medium, very ripe
  • flour – 1-3/4 cups
  • baking soda – 1 tsp
  • baking powder – 1/2 tsp
  • salt – 1/4 tsp
  • butter – 1 stick, softened
  • sugar – 3/4 cup
  • miso – 2 TBS. chickpea, or sweet, or mellow miso
  • buttermilk – 1/2 cup (or 1/2 c milk with 1-1/2 tsp. lemon juice or white vinegar}
  • eggs – 2 large


Banana Miso Bread

  1. Bring butter to room temp, about 30 minutes.
  2. Prepare a loaf pan by rubbing with butter and dusting with flour or use baker’s spray oil 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 add eggs 1 at a time. 
  7. Mix batter into the mashed bananas. 
  8. Combine banana mixture with dry ingredients until just blended. Pour into loaf pan.
  9. Halve the last banana and position on top of the batter.
  10. Bake for one hour. 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.

Banana Miso Bread

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

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