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Top down view of sliced miso banana bread.
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Miso Banana Bread Recipe

Sweet banana meets savory miso in this miso banana bread recipe, enriched with nutty brown butter and contrasted by dark chocolate.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Servings: 9 slices
Author: Trang

Equipment

Ingredients

  • 4 oz unsalted butter 113 g, brown
  • 1 ⅓ cup mashed banana 320 g
  • 3 tablespoon white miso paste 50 g, see note on sodium level
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup brown sugar packed, 150 g
  • 1 ¾ cup all-purpose flour 230 g
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup chocolate chips 55%-72% cacao, 169 g
  • Melted butter or baking spray for pan

Instructions

  • Brown butter - Place the butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty - about 8 to 9 minutes - remove from heat and set aside to cool.
    A spoonful of brown butter.
  • Prepare wet ingredients - Mash the bananas with a potato masher in a large mixing bowl. Add miso paste, cool brown butter, eggs and vanilla. Beat with a whisk until thoroughly combined.
    Mixing together wet ingredients for miso banana bread.
  • Add sugar - Add brown sugar and beat again until completely incorporated.
    Mix in brown sugar.
  • Combine dry ingredients - Sift flour, baking soda and baking powder directly into the bowl with the wet ingredients. Mix gently with a whisk or a spatula until about three quarters way combined with traces of flour still remaining.
    Fold in dry ingredients to make miso banana bread batter.
  • Fold in chocolate - Add the chocolate chips. Fold to thoroughly combine the remaining traces of flour and to distribute the chocolate chips evenly.
    Fold in dark chocolate chips.
  • Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F while the batter rests.
  • Prepare the baking pan - Brush a loaf pan generously with melted butter, line it with a longer piece of parchment paper leaving the excess hanging over the sides. Brush the top of the parchment paper with more melted butter.
    Brushing the loaf pan with melted butter and line with parchment paper.
  • Bake - Transfer chocolate chip banana bread batter to the prepared pan and bake in the preheated oven for approximately 60-65 minutes, until a toothpick inserted into the center comes out clean with no wet batter attached.
    Bake chocolate chip miso banana bread until golden.
  • Cool - Remove from the oven and let cool completely on a wire rack. To remove banana bread from the pan, simply lift it out using the excess parchment paper as handles.

Notes

  • Choose low sodium miso paste: I used Marukome premium white miso paste which has 290 mg of sodium per tablespoon. Adjust the amount of miso as needed to keep the total sodium from miso paste to around 1000 mg.
  • Storage: you can keep your miso banana bread in an airtight container at room temp for 3-5 days. Or you can freeze leftovers for 3-6 months.
  • Reheating: I love serving banana bread slightly warm. Simply wrap a slice in plastic wrap or cover it with a damp paper towel, then microwave for 15–20 seconds until warmed through. If it’s frozen, heat it in short bursts, checking as you go until it’s perfectly warm.

Nutrition

Serving: 125g | Calories: 416kcal
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