Miso Maple Banana Bread
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!
Equipment
- Kitchen Scale
- Oven Thermometer
- 9x5-inch (23x13 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 9x5-inch (23x13 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.
Nutrition
Serving: 1 slice | Calories: 337kcal | Carbohydrates: 47g | Protein: 5g | Fat: 15g | Sodium: 551mg | Fiber: 2g | Sugar: 23g
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