The perfect bananas for making banana bread are so brown that they are toeing the border of going bad. Like, not moldy yet. But the ratio of brown to yellow should be about 9:1. So yes, it will take some time and patience to prepare this amazing vegan miso banana bread. But the wait for your bananas to turn brown is worth it for a sweeter flavor AND more antioxidants than yellow bananas!
If we were on the show Chopped from Food Network, the mysterious secret ingredients in the basket would be… *gasps from the audience in anticipation*
SWEET WHITE MISO
and OVERRIPE BANANAS
*crowd faints simultaneously in sheer awe*
Banana bread was a staple growing up. We’d buy bananas, eat a few, and save some to get reeeal ripe. Then mash them up (this relieves some stress, trust me), mix everything together and bake until the top is crunchy and the inside is soft and moist. I love baking banana bread because the smell brings back memories of home.
The cool thing about banana bread is that it is super versatile. You can make it extra sweet by adding chocolate chips and sprinkles! Or make it more wholesome by mixing in chopped nuts, flax seed meal and wheat bran. If you’re feeling frisky, make your banana bread as an homage to Elvis Presley, with bananas, peanut butter, bacon and honey (one of his favorite sandwiches).
For this loaf, I wanted it to be addictively salty-sweet, so I added sweet white miso paste. And boy oh boy does it crank this bad boy up a notch! Enjoy! 💛
If you’re hungry for more delicious banana recipes after baking your own vegan miso banana bread, check out these banana walnut muffins!
Vegan Miso Banana Bread
- ½ cup dates, chopped
- 3 large overripe bananas, mashed with a fork in a bowl
- 2 cups all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
- ⅓ cup vegetable oil (or other neutral oil)
- 1 tsp vanilla extract
- 5 Tbsp sweet white miso paste
- 2 Tbsp creamy peanut butter
- ½ cup walnuts, chopped
- Preheat the oven to 350°F. Grease a loaf pan. Chop the dates and put them in a small bowl. Cover the dates with hot water and let them soak for 10 minutes. Then drain the dates and set aside.
- Mash three overripe bananas in a bowl. Set aside for later.
- In a large mixing bowl, whisk together the flour, baking powder and salt.
- In a separate mixing bowl, mix together the oil, vanilla, soaked and drained dates, sweet white miso paste, peanut butter and mashed bananas.
- Add the dry ingredients into the wet ingredients and mix until there is no more dry flour visible.Fold in the chopped walnuts
- Bake for 50 minutes to 1 hour, until a toothpick inserted in the center of the loaf comes out mostly clean (it won't be perfectly clean, since you want it to still be a little moist with all that banana goodness).