Japanese Miso Banana Bread
Bake Japanese miso banana bread, a sweet-savoury twist on a classic loaf with umami-rich miso paste and ripe bananas.
Servings: 12
Calories: 234kcal
Equipment
- measuring cups
- measuring spoons
- Stand Mixer
- Bread Pan
Ingredients
- 5 Overripe Bananas
- 1 3/4 cup All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/2 cup Unsalted Butter
- 1 cup Brown Sugar
- 1/4 cup White Miso
- 1/4 cup Greek Yogurt
- 1/4 cup Milk
- 2 Large Eggs
- 1 tsp Sesame Seeds
Instructions
- Preheat your oven to 350°. Butter and flour a 10-by-5-inch loaf pan.
- In a mixing bowl, using a fork, mash 4 of the bananas until chunky. In another bowl, whisk the flour, baking soda, baking powder and salt.
- Using a stand mixer fitted with the paddle, cream the butter, sugar and miso at medium speed until fluffy, about 5 minutes. At low speed, slowly add the yogurt and milk, then beat in the eggs 1 at a time until incorporated. Beat in the mashed bananas. Add the dry ingredients and mix until just blended. Scrape into the prepared pan.
- Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up. Sprinkle with sesame seeds.
- Bake for 90 minutes, or until a toothpick inserted in the centre comes out clean. Let the bread cool on a rack for 30 minutes before turning out to cool completely.
Nutrition
Calories: 234kcal | Carbohydrates: 33.6g | Protein: 6.1g | Fat: 9.7g | Saturated Fat: 3.4g | Cholesterol: 71mg | Sodium: 4030mg | Potassium: 668mg | Fiber: 2.7g | Sugar: 13.7g | Calcium: 290mg | Iron: 3mg
