Ultra Moist Miso Banana Bread

Everyone loves a classic Ultra Moist Banana Bread recipe but have you ever had banana bread made with miso?

This banana bread recipe is very similar to the popular Rum Banana Bread recipe that I’ve been making for friends and family for over a decade.

My latest obsession with miso has led me to making some delicious savory recipes, like this Miso Cauliflower and Miso Brown Sugar salmon, but I wanted to explore using miso paste in a sweet recipes too.

Using miso in desserts is kind of like a secret weapon since it is usually seen as a savory ingredient. But miso adds a bold saltiness that works well with classic banana bread, giving it a whole new layer of addictive. Miso works really well with chocolate too so I can’t wait to add it to some cookies or brownies too.

You’ll love this robust, moist miso banana bread especially in the morning with some butter on top and a freshly brewed cup of coffee in hand. It’s a cozy Fall morning must!

You’ll love this ultra moist banana bread because:

• It’s perfectly moist and has a slightly crunchy top
• The bananas are cooked on the stove. This really vamps up the overall flavor and enhances their sweetness and flavor.
• It’s delicious warm and delicious cold
• Incredibly soft
• It’s made with white miso paste!
• It’s tender, delicious and makes the most amazing loaf of banana bread every time. Promise!

Ingredient Notes

You can scroll down to the recipe card for the full list of ingredients and measurements.

• Ripe bananas: You’ll want your bananas ripe enough for the best results, look for the brown spotty bananas. (No green on the peel). Freckled bananas = banana bread time!
• Brown sugar: Dark or light brown both work well, I’ve made it with both. I love the flavor brown sugar adds to the bread!
• White Miso: Miso is a fermented soybean paste and  white miso specifically is light colored and sweet. It’s quite nutritious, having rich amounts of B vitamins and protein and is used in sauces, soups, marinades, dips, salad dressings, etc.
• Butter: A little unsalted butter is used in the recipe and some for greasing the pan.
• Buttermilk: Buttermilk adds extra moisture to ensure the bread stays soft and tender. You can sub with milk too but buttermilk is always best!
• Oil: Vegetable oil is what I recommend, but you can also sub with melted coconut oil if you’d prefer. The oil add richness and moisture to the banana bread.
• Eggs: The eggs help to bind ingredients as well as helping to make it rise! You’ll need 2 room temperature eggs for this banana bread.
• Dry Ingredients: flour, baking soda, baking powder, granulated sugar and salt.

Step by Step Directions

Be sure to scroll down to the recipe card for the full recipe instructions.

• Mash the bananas and heat them in a skillet on the stove with the miso paste, butter and brown sugar. Let simmer and then remove from heat to cool.
• Whisk the dry ingredients together in a medium sized bowl.
• In a large bowl, whisk together the buttermilk, oil, eggs and vanilla.
• Once the banana mixture has cooled slightly, whisk it into the buttermilk mixture.
• Fold in the dry ingredients.
• Pour batter into prepared metal loaf pan (9×5 inch) and bake until toothpick inserted in the center comes out clean.
• Bake time can very but it takes typically ~45-50 minutes.

Tips and Variations

• Properly grease your pan: Brush with softened butter and sprinkle an even layer of flour around the pan.
• Mix ins: If you’d like to add in chocolate chips or any other mix ins that have the potential to melt, be sure the banana mixture you cooked on the stove has cooled so it doesn’t melt the chocolate into the batter.
• Don’t over bake: There’s nothing worse than dry banana bread, right? I always bake this bread around 45-50 minutes at 350°F. Be sure to check with a toothpick to ensure it’s done.
• Insert a toothpick into the middle and it should come out clean. Top will be brown in color. Hello best banana bread recipe ever!
• Mashing the bananas: You can mash the bananas either with a fork and leave some chunks of bananas if that’s your thing. Or you can use a mixer to make almost a banana puree for a smoother consistency.
• Metal Loaf Pan 9×5 inch: Note a darker color metal loaf pan absorbs more heat and may result in a darker and thicker crust. Use a light colored aluminum loaf pan for a lighter more tender crust.
• Bake time: Bake time can vary. Keep a close eye on your bread so it doesn’t over bake.

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