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
- Bring butter to room temp, about 30 minutes.
- Prepare a loaf pan by rubbing with butter and dusting with flour or use baker’s spray oil with flour.
- Mash 4 of the 5 bananas with a fork. Leave slightly chunky.
- Preheat the oven to 350°.
- Using a stand or hand mixer cream the butter, sugar, and miso until fluffy, about 5 minutes.
- With mixer running on low, drizzle in the buttermilk, and add eggs 1 at a time.
- Mix batter into the mashed bananas.
- Combine banana mixture with dry ingredients until just blended. Pour into loaf pan.
- Halve the last banana and position on top of the batter.
- 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.
OPTIONAL PRESENTATION: Make it a bundt cake!
Oil and flour a bundt pan and 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: heat 1/4 cup butter, 3/4 cup confectioner’s sugar and 2 TBS of whiskey or rum until liquid. 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.
Recipe is an original by Oringer and Bissonette of Little Donkey, Cambridge, MA