Maple Miso Banana Bread

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Maple Miso Banana Bread

Healthy banana bread uses old fashioned oats and almond pulp for a tasty twist of a beloved classic recipe.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast & Brunch

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 194kcal

Author: Debra Klein

Equipment

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

VEGAN: substitute flax eggs (mix 1 Tablespoons ground flax with 3 Tablespoons warm water for each egg. Let mixture sit for 5 minutes to "gel" and then stir into recipe).

Optional: Mix in ½ cup chopped walnuts or pecans. And/or add a handful of chocolate chips!!

Nutrition