Ultra Moist Miso Banana Bread
Grab your overripe bananas and miso and whip up this ultra moist banana bread. It's incredibly soft, has a tender crumb and will elevate your morning breakfast! This recipe uses 3 overripe, spotty bananas.
Ingredients
- 5 mediumoverripe bananas
- ½ cupbrown sugar, packed
- ¼ cupwhite miso paste
- 5 tbsp.unsalted butter
- 1 ¾ cupall purpose flour
- 1 cupsugar
- 1 tsp.baking soda
- ½ tsp.baking powder
- ½ tsp.salt
- 2 largeeggs
- ⅓ cupvegetable oil
- ¼ cupbuttermilk
- 1 tsp.vanilla extract
Directions
- 1
Preheat oven to 350° F.
- 2
Grease 9×5 inch loaf pan: brush with softened butter and sprinkle an even layer of flour around the pan. Set aside.
- 3
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.
- 4
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.
- 5
In a large bowl, combine the eggs, oil, buttermilk and vanilla extract. Add the cooled down banana mixture to this and whisk together.
- 6
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.
- 7
Pour this mixture into the prepared pan. Bake for ~45-50 minutes, or until a toothpick inserted comes out clean.
- 8
Allow bread to cool for 30 minutes before turning out to cool completely.