Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day – if it lasts that long.
If you make this bread ahead of time, the Miso Banan Bread can be wrapped in plastic and kept for up to 3 days.
Recipe excerpted from Desserts by the Editors of Food & Wine. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.