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.
- 1 stick unsalted butter, softened, plus more for greasing
- 1 3/4 cups all-purpose flour, plus more for dusting
- 5 medium overripe bananas
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup sugar
- 1/4 cup shirt (white) miso
- 1/2 cup buttermilk
- 2 large eggs
- 1 Preheat the oven to 350°. Butter and flour a 10-by-5-inch metal loaf pan. In a medium bowl, using a fork, mash 4 of the bananas until chunky. In another medium bowl, whisk the 1¾ cups of flour with the baking soda, baking powder and salt.
- 2 In the bowl of a stand mixer fitted with the paddle, cream the 1 stick of butter with the 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.
- 3 Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up. Bake for 1½ hours, 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.