This miso banana bread is my newest addiction and I hope it becomes yours too! The miso paste adds an ever so slight umami taste that really takes this banana bread to the next level. Plus it is filled with chocolate which just makes everything better!
I love banana bread, banana cake, anything with fresh bananas! The best type of bananas to use is ones that are very brown — very spotted, brown-turning bananas.
what is miso?
Miso is a paste made by fermenting soybeans — it is typically used in Japanese cuisine and is so tasty. If you are skeptical of miso paste in sweet things, that is fair, but it is actually so good. It gives a slight salty / umami taste that is incredible. And if you’re worried about it being overwhelming in this banana bread, just trust me. It really is just a slight taste! If you didn’t know it was miso banana bread, you would just think that it was a really good loaf of banana bread.
ingredients needed for miso banana bread
- 1/2 cup butter, softened
- 1 cup brown sugar
- 3 bananas (about 1 1/2 cups), mashed
- 1/4 cup miso paste (i recommend white)
- 1/4 cup greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1 3/4 cups flour (230 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chocolate chips
how to make miso banana bread
This recipe isn’t quite a one bowl recipe, but it’s pretty close! Start by adding the butter and brown sugar to a bowl and whisk until they are creamed together. Add the greek yogurt and miso paste to a small bowl and mix until smooth. This will make the miso paste easier to mix in, because it is pretty thick. Add the mixture to the bowl with the butter and sugar. Add the mashed bananas, eggs, and vanilla extract.
Then add the flour, baking soda, baking powder, and salt and mix until the batter is just combined. Add the chocolate chips and fold them in. Transfer the batter to a 9 inch loaf pan that is lined with parchment paper. Bake at 350 F for 35-45 minutes, until a toothpick comes out clean. Let it cool and enjoy!
other banana recipes you will love
miso banana bread
ingredients
- 1/2 cup butter softened
- 1 cup brown sugar
- 3 bananas (about 1 1/2 cups) mashed
- 1/4 cup miso paste i recommend white
- 1/4 cup greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour (230 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chocolate chips
- 1 tbsp turbinado sugar optional
instructions
- Preheat the oven to 350F. Start by adding the butter and brown sugar to a bowl and whisk until they are creamed together (about 2-3 minutes).
- Add the greek yogurt and miso paste to a small bowl and mix until smooth. This will make the miso paste easier to mix in, because it is pretty thick. Add the mixture to the bowl with the butter and sugar.
- Add the mashed bananas, eggs, and vanilla extract. Then add the flour, baking soda, baking powder, and salt and mix until the batter is just combined. Add the chocolate chips and fold them in.
- Transfer the batter to a 9×5 inch loaf pan that is lined with parchment paper. Sprinkle the turbinado on top of the loaf then transfer to the oven.
- Bake for 35-45 minutes, until a toothpick comes out clean. Let it cool and enjoy!
Thoughts on red miso versus white??
i would recommend white! red will work if that’s all you have, it just has a stronger flavor!
I’m not really sure what went wrong. I followed the recipe exactly, but ended up with way too much batter in my standard 9×5 loaf pan. Luckily I placed it on a cookie sheet to bake because it overflowed. It also took way longer to bake. I set it for 40 minutes and after seeing it was still wet, baked for several ten minute increments for an overall total closer to 70 minutes. The taste is great, but I don’t think the recipe is suited for a standard loaf pan.
hi! i’m so sorry this spilled over for you. are you sure it’s a 9×5 loaf pan? if it is a 8×4 inch pan that is significantly smaller. but i hope you still enjoyed the recipe!
Any chance you could update your recipe’s ingredients list to include grams as well as volume measurements. I find baking with a scale is not only more accurate, but easier as well!
hi! i don’t currently have the bandwidth to post my recipes in grams as well — i’m sorry about that. i hope to list everything in grams as well soon!
Hi! Would the recipe change much is I added chocolate chips? What would you recommend?
hi! you can totally add chocolate chips instead of chunks if you’d like — no issues there!
this recipe is super good and it tastes amazing!! the only thing is that it took about twice as long to bake so it got a little toasty on the top (i did make sure to put foil on the top so i think that helped). i took it out at 35 minutes because it looked golden brown and had a nice dome but about five minutes later the whole middle sunk in since it was completely raw inside. i just think the batter is a bit dense and maybe something’s wrong with my oven hahah. i do prefer baked goods to be more on the dense side and it was still moist after baking it for about 80 minutes! will be making again for sure! :))
yay i’m so glad you loved this one! hmm yes banana bread can be fickle because it is so dense but i’m glad you were able to get it cooked all the way through!