Ultra-Moist Miso Banana Bread
There are few things more comforting than banana bread in the oven—but this version takes things to a whole new level. By adding white miso, we’re layering in a subtle savory depth that enhances the sweetness of ripe bananas, intensifies the vanilla, and makes every bite taste richer, toastier, and more complex. It doesn’t taste “miso-y” in a salty way, hink salted caramel energy, but baked into a loaf that stays unbelievably moist for days.
This miso banana bread is the kind of recipe you make once and then never stop thinking about. It’s cozy enough for a slow weekend morning, interesting enough to impress friends, and secretly elevated in that why is this so good? kind of way.your pantry.
Tips for the Best Miso Banana Bread
- Use white miso only—it’s mild and slightly sweet
- The riper the bananas, the better the flavor and moisture
- This bread tastes even better the next day
- Warm slices + salted butter = elite combo
Favorite Tools & Ingredients
- Glass Loaf Pan – for even baking and golden edges
- Organic White Miso Paste – mild, balanced, and versatile
- Mixing Bowls with rubber bottoms
- Parchment Paper Sheets – effortless loaf removal
Your New Favorite Banana Bread
This is one of those recipes that feels familiar yet totally new—comfort baking with a quiet glow-up. If you make it, you’ll understand why miso deserves a permanent spot in sweet baking.
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Gina
Miso Banana Bread
Ingredients
Wet
- 3 medium very ripe bananas mashed (about 1 1/3 cups)
- 1/2 cup plain yogurt or sour cream
- 2 large eggs
- 1/2 cup melted butter or avocado oil
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 3 tablespoons white miso paste
- 2 teaspoons vanilla extract
Dry
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon cinnamon optional
- Pinch nutmeg optional
Optional Mix-Ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dark chocolate chunks
- Sesame seeds for topping
Instructions
- Preheat oven to 350°F. Line a 9×5 loaf pan with parchment.
- Whisk together flour, baking soda, baking powder, salt, and spices in a bowl.
- In a separate bowl, whisk bananas, yogurt, eggs, butter, sugars, miso, and vanilla until the miso fully dissolves and the mixture is smooth.
- Pour wet into dry and fold gently until just combined. Do not overwork.
- Fold in nuts, chocolate, or sesame if using.
- Transfer to loaf pan and smooth the top. Sprinkle sesame seeds if desired.
- Bake 55 to 70 minutes or until a toothpick comes out clean. Tent with foil near the end if browning too quickly.
- Cool in pan 10 to 15 minutes, then lift out and cool completely before slicing. Flavor improves after resting.
