Miso Banana Bread - Jamie Bissonnette, Ken Oringe

"This is from Food and Wine.com and it is the best banana bread, it doesn't need chocolate chips, nuts or anything.  I keep my favorite recipes."
 
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Ready In:
2hrs
Ingredients:
10
Yields:
1 loaf
Serves:
10
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ingredients

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directions

  • Step 1.
  • Preheat the oven to 350°. Butter and flour a 10-by-5-inch metal loaf pan. In a bowl, using 
a fork, mash 4 of the bananas until chunky. In another bowl, whisk the flour, baking soda, baking powder and salt.
  • Step 2.
  • 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 buttermilk, then beat in 
the eggs 1 at a time until incorporated. Beat in the mashed bananas; the batter will look curdled. Add the dry ingredients and mix until just blended. Scrape into the prepared pan.
  • Step 3.
  • Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up. Bake for 
90 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool on a rack for 30 minutes before turning out to cool completely.

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