Miso Banana Bread - Jamie Bissonnette, Ken Oringe
- Ready In:
- 2hrs
- Ingredients:
- 10
- Yields:
-
1 loaf
- Serves:
- 10
ingredients
- 5 bananas, medium overriped
- 1 3⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon kosher salt
- 1⁄2 cup unsalted butter, softened
- 1 cup sugar
- 1⁄4 cup white miso
- 1⁄2 cup buttermilk
- 2 large eggs
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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RECIPE SUBMITTED BY
Nado2003
United States