This Miso Maple Banana Bread blends the sweet and salty flavors of miso and maple syrup and combines them with toasty brown butter and a hint of cinnamon. The result is a super soft banana bread that’s packed with layers of flavor and will leave your kitchen smelling amazing!
This is possibly the best banana bread we’ve made to date. The depth of flavors is intense and the sweet and salty elements from the maple syrup and miso paste constantly have us itching to eat more than one slice.
We wanted to pack as much flavor as we could into this Miso Maple Banana Bread, so we opted to brown the butter and added a touch of brown sugar to amplify the maple notes. To take it a notch further, we added a miso maple glaze which forms a nice thin crust on top and packs a punch.
This banana bread has the most amazing smell while it’s in the oven which is made even better once you spread on that sweet maple glaze. While it’s definitely more of a dessert, no one is stopping you from enjoying it with a cup of coffee in the morning! We recommend eating it warm which you can do by popping it in the microwave for just a few seconds.
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Bananas: Overripe bananas are best since they’re sweeter and break down easier when mashing. We prefer minimal or no lumps in our banana mash because it melts into the batter better.
- Full-Fat Sour Cream: You can use full-fat Greek yogurt if that’s what you have on hand.
- Nuts (optional): If you like nuts in your banana bread, you can add 90 g (¾ cup) of chopped walnuts or pecans to the batter.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Brown the butter. Melt the butter in a small saucepan then stir until it’s deep amber in color and has a nutty aroma. Cool for 10 minutes in a large bowl.
2. Combine the dry ingredients. Whisk together the flour, cinnamon, baking soda, and salt in a medium bowl.
3. Mix the wet ingredients. Whisk the miso, maple syrup, and brown sugar with the browned butter. Add the other wet ingredients and whisk until well combined.
4. Fold in the dry ingredients. Fold the flour mixture into the wet ingredients until just combined. Feel free to mix in some chopped nuts if you like.
5. Bake. Transfer the batter to a 9×5-inch loaf pan and bake for 65-75 minutes at 325°F (160°C).
6. Make and add the miso maple glaze. Whisk together the ingredients for the glaze then spread it all over the top of the banana bread as soon as it comes out of the oven. Cool before slicing and serving.
Tips for Making This Miso Maple Banana Bread
- Use a kitchen scale. Cups are not the most accurate way to measure, especially with ingredients like flour. That’s why we use grams in all of our baking recipes. You’ll get a more consistent bake and it minimizes the risk of using too little or too much of an ingredient.
- Add the glaze immediately. As soon as you take the banana bread out of the oven, gently spread the glaze all over the top. The glaze is pretty thick and the heat of the banana bread allows it to melt and spread easier. Plus, it forms a nice crust on top once it has cooled completely.
If you made this Miso Maple Banana Bread recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Miso Maple Banana Bread
Equipment
- Kitchen Scale
- Oven Thermometer
- 9×5-inch (23×13 cm) Loaf Pan
Ingredients
Miso Maple Banana Bread
- 113 g (½ cup) unsalted butter cut into 8 pieces
- 200 g (1 ⅔ cups) all-purpose flour spooned and leveled
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 80 g (¼ cup) white miso paste
- 110 g (⅓ cup) pure maple syrup
- 50 g (¼ cup) light brown sugar packed
- 375 g (1 ½ cups) mashed bananas overripe, about 3-4 bananas
- 2 large eggs room temperature
- 60 g (¼ cup) full-fat sour cream room temperature
- 1 tsp pure vanilla extract
- 90 g (¾ cup) chopped walnuts or pecans optional
Miso Maple Glaze
- 14 g (1 tbsp) unsalted butter melted
- ½ tsp white miso paste
- ½ tbsp pure maple syrup
- 30 g (¼ cup) powdered sugar spooned and leveled
- ¼ tsp pure vanilla extract
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper, leaving a few inches of overhang.
- Add the butter to a small saucepan and melt over medium heat. When the butter has melted and it starts to sputter, reduce the heat to medium-low. Stir gently and constantly until the butter is deep amber in color and emits a nutty aroma, about 4-5 minutes. Immediately transfer the butter to a large bowl and let it cool for 10 minutes.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- To the bowl of browned butter, add the miso, maple syrup, and brown sugar, and whisk vigorously until smooth (whisking back and forth helps to dissolve the miso better).
- Add the mashed bananas, eggs, sour cream, and vanilla extract, and whisk until well combined.
- Fold in the flour mixture (and nuts if using) with a silicone spatula until just combined. Transfer the batter to the prepared loaf pan and smooth out the top.
- Bake for 65-75 minutes or until a cake tester inserted into the center comes out clean or ideally with a few soft crumbs.
- A few minutes before the banana bread is done, make the miso maple glaze by whisking all the ingredients together in a small bowl.
- As soon as you remove the banana bread from the oven, gently spread the glaze on top then let it cool in the pan for 10 minutes.
- Lift the banana bread out of the pan and cool on a wire rack for at least 45 minutes to 1 hour before slicing.
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