The smell of Maple Miso Banana Bread in the oven is akin to a warm hug from a dear friend. The unique combination of miso paste with sweet bananas and maple syrup builds a depth of flavor you won’t find in most classic banana bread recipes. This banana loaf is moist and soft inside with a crunchy top, dairy-free and delicious!
Ingredient Notes
- Miso: light miso works best in this recipe and provides a savory twist that makes this banana bread unique and flavorful. Use soy, rice or chickpea miso.
- Bananas: The riper, the sweeter.
- Eggs: For a vegan version, use flax eggs by mixing 1 tablespoon ground flax with 3 tablespoons water and let it sit for about 5 minutes to gel. Your banana bread won’t rise quite as much, but it will still be moist and tasty!
How to make it
Preheat oven to 350 and line a loaf pan with unbleached parchment paper.
Measure flour, ground flax, baking powder and cinnamon into a medium sized mixing bowl.
Mix dry ingredients together well.
Use a glass bowl or 2 cup glass measuring cup. Add miso to almond milk.
Use a fork and mash the miso into the sides of the cup to disperse it into the milk. Continue mixing until themiso is fully dissolved.
Next add the eggs or flax eggs and stir until fully combined. Look at the sides to be sure there aren’t any chunks of miso.
Add the olive oil, maple syrup and vanilla extract and mix until uniform in consistency.
Use a fork to mash the bananas.
Continue mashing until you have a smooth paste. Ideally, no chunks of banana.
Pour the wet ingredients and the mashed bananas into the dry ingredients.
Mix, pulling the flour up from the bottom so that the batter is uniform in consistency. Resist the urge to overmix.
Pour into prepared pan.
Decorate top, if desired, with a thin slice of banana.
Bake for 50 minutes in 350 degree oven, until top is crisp and golden and toothpick comes out clean.
Run a knife along any edge touching the pan and then pull up from the sides of the parchment to transfer loaf to a wire rack to cool.
If you can wait for the banana bread to totally cool, it will be much easier to slice. But I get it, a warm piece, straight from the oven may be too tempting!
Debra’s Pro Tips
- The riper your bananas (the more spotty and brown on the outside of the peels), the sweeter your banana bread will be.
- My bananas weren’t super ripe, but they were already yellow with no visible green. I popped them into a 300 degree oven for 5 minutes. The outside turned black in about half the peel. The inside was super soft and mushable.
- For the most uniform taste and texture, be sure you’ve mashed your bananas into a liquid type paste without chunks. It will be easier to incorporate them into the batter this way as well. If your bananas are even moderately ripe, you can accomplish this with a bit of patience and elbow grease.
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📖 Recipe
Maple Miso Banana Bread
Ingredients
- ¼ cup light miso
- ½ cup almond milk
- ¼ cup olive oil
- ½ cup maple syrup
- 2 large eggs
- 2 large bananas very ripe
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 2 tablespoon ground flax
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Instructions
Directions:
- Preheat oven to 350 degrees and line a loaf pan with unbleached parchment paper.
- In medium sized bowl, combine flour, ground flax, cinnamon and baking powder. Stir in chopped nuts. Set aside.
- In a separate bowl, combine miso and almond milk with a fork until miso is fully broken down and incorporated. If you use a 2 cup pyrex measuring cup, you can mash it into the side of the cup to break it down and then mix into the liquid.
- Whisk eggs into the wet ingredients. Then add olive oil, maple syrup and vanilla extract. Whisk eggs and add to the wet ingredients.
- Mash bananas until they are smooth, without any chunks. Incorporate into the wet ingredients.
- Pour wet ingredients into the dry ingredients and mix, pulling the flour mixture up from the bottom, until just combined.
- Pour into prepared pan and bake for 50 minutes until risen, golden and a toothpick comes out clean.
- Run a knife or offset spatula along edge without the parchment to separate from baking pan. Lift parchment from sides to transfer banana bread from the loaf pan to a wire rack to cool.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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