When I heard about using miso baked goods I knew I had to try it out! The first time recipe I used miso was created for the best miso chocolate chip cookies. Miso adds this salty, umami flavor to a baked good and tastes incredible in this banana bread.
😋 Taste and features
- Moist and extra soft banana bread
- Tastes caramelized and slighty savory with miso and brown sugar
- Easy to make
🛒 Ingredient notes
- White Miso: This is the most neutral flavor, if you only have dark miso you can use that too but I would cut the amount in half.
- Heavy Cream: Helps keep your bread extra moist, I haven’t tried it with whole milk!
- Unsalted Butter: You’re going to brown this butter to give it a more nutty flavor!
- Bananas: The riper the better!
🗒️ How to brown butter
Step 1. Place butter on a sauce pan. Ideally this would be a silver or white sauce pan so you can see the butter change color.
Step 2. Whisk your butter occasionally as it melts in the pan until you start to see bubbles foam.
Step 3. Keep whisking until butter starts changing into a light brown color.
Step 4. Turn off heat and pour browned butter into a separate bowl.
👩🍳 Top tips
- Brown Butter: Browning butter adds this delicious toffee flavor note to this banana bread and just takes this banana bread up a notch! It’s much easier to make brown butter in a light color pan so you can easily see it change color!
- Lightly Mix: Don’t overwork the batter by mixing too much! You want to have a light touch when combining ingredients or you might end up making a dense, tough bread!
- Don’t Over Bake: You want to take out your banana bread when it’s slightly soft as it will continue to cook from the residual heat of the pan.
🍌 How to ripen bananas quickly
- If you have 1 day: Peel bananas the day before, place them in a brown paper bag and then loosely close the bag. By doing this, The day before, break apart your bananas and place them in a brown paper bag. It blocks just enough oxygen which allows the bananas to release a chemical called ethylene. This is what speeds up the ripening process.
- If you need it right now: Place bananas (peel on) on a baking tray and bake for 30 minutes at 300F. They should look black/brown but will be carmelized and sweet when you peel them. Wait to peel after they have cooled down!
- Not enough bananas? Swap 1 mashed banana with 1/3 cup of apple sauce.
🧺 Storage tips
- Room Temperature: Store at room temperature wrapped in an an airtight container for up to 3 days.
- Fridge: Cool banana bread completely and store them in an airtight container for up to 1 week.
🙋 Frequently asked questions
What is miso?
Miso is made from fermented beans (typically from soybeans/rice/barley) and is a common ingredient in East Asian cooking. The flavor of miso can change depending on the variety you use but it tastes salty, savory and tangy. Typically the darker the miso, the more intense the flavor. Use white (shiro) miso if you have that on hand but you can also try yellow miso and halve the amount if you’re worried about the taste.
🔎 Related recipes
If you’re craving more banana recipes, check out some of the easy and delicious recipes below!
Miso Brown Butter Banana Bread
- 9" x 5" Bread Pan
- Electric Mixer
- 1 1/2 Cup All Purpose Flour (180 Grams)
- 8 tbsp Unsalted Butter (113 Grams / 1 Stick)
- 2 tbsp White Miso (34 Grams)
- 1/4 Cup Heavy Cream (85 Grams)
- 1 Cup Light Brown Sugar (200 Grams)
- 2 Eggs (Grade A Large)
- 2 Mashed Bananas + 1 Banana to place on top (200 Grams of Mashed Bananas)
- 1 tsp Baking Powder (4 Grams)
- 1/2 tsp Baking Soda (2 Grams)
- 1/4 tsp Salt (1.5 grams)
- Heat oven to 350F, grease a 9"x5" loaf pan and place a parchment paper on the bottom (for easier removal).
- Take out a metal sauce pan and melt butter over medium heat. Whisk butter until the butter starts to foam but not boil and keep mixing until you see the color change to a light brown. Pour brown butter in a bowl and set aside to cool.
- Take out a large bowl and mix brown butter and brown sugar until combined. Then add in your 2 eggs, 2 mashed bananas, heavy cream and miso and whisk again.
- Add in flour, baking soda, baking powder and salt to the wet mixture until they are incorporated.
- Pour batter into the loaf pan, slice the remaining banana in half and place the two pieces on top of the batter.
- Bake for 50 minutes and cool for 30 minutes before slicing!