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Miso Banana Bread

This ultra-moist white miso banana bread is rich, cozy, and perfectly balanced with sweet ripe bananas and subtle savory depth. A unique twist on the classic, it stays tender for days and tastes even better the next morning.
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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 9x5 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.