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.
Table of contents
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!
- 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
- 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.
This banana bread can last up to 4-5 days properly sealed on the counter.
Yes! Let it cool, then wrap it tightly in plastic wrap, then a layer of foil. Then place in a resealable baggie and freeze.
Typically there is no need. It will be fine on the counter at room temperature.
I love this banana bread with a smear of butter on top. But you can also use Nutella, Peanut butter, jam, etc. Turn it into a meal and enjoy with yogurt or fresh fruit.
HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!
Ultra Moist Miso Banana Bread
- 5 medium overripe bananas
- 1/2 cup brown sugar, packed
- 1/4 cup white miso paste
- 5 Tbsp. unsalted butter
- 1 3/4 cup all purpose flour
- 1 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup buttermilk
- 1 tsp. vanilla extract
- Preheat oven to 350° F.
- Grease 9×5 inch loaf pan: brush with softened butter and sprinkle an even layer of flour around the pan. Set aside.
- In a medium skillet add the mashed bananas, butter, brown sugar, and miso. Cook and whisk banana mixture over medium heat until butter melts and mixture begins to simmer. Turn the heat down to low and let simmer for ~3-5 minutes, whisking occasionally.
- Remove from heat and let slightly cool for about 10 minutes. It does not have to cool all the way, but just so it is not super hot.
- In a large bowl, combine the eggs, oil, buttermilk and vanilla extract. Add the cooled down banana mixture to this and whisk together.
- In a separate mixing bowl, combine the flour, sugar, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and gently fold until combined. Do not over mix the batter.
- Pour this mixture into the prepared pan. Bake for ~45-50 minutes, or until a toothpick inserted comes out clean.
- Allow bread to cool for 30 minutes before turning out to cool completely.
- Bake time can vary. Keep an eye on the bread so it doesn’t over bake.
- Add 3/4 cup of chocolate chips or walnuts if desired.
- Optional but not required: split a banana down the middle vertically then add on top of the batter or just add banana slices on top, side by side prior to baking.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie