This easy miso banana bread is sweetened with dates and has a subtle hint of salty umami flavor from miso paste! Sweet, moist banana bread gets a twist in this Asian fusion recipe.
Moist Banana Bread with Unique Flavors!
Banana bread was one of the very first recipes I learned how to bake, and I've been experimenting with flavors over the years. This miso banana bread is easy to make, and it's wildly flavorful. Each slice is moist and soft, with an ever-so-slightly crunchy exterior. Dates + mashed banana sweeten the loaf naturally, while miso paste + peanut butter add a balance of salt plus moisture. I promise, the miso flavor is not overpowering, but it adds a subtle hint of extra yumminess.
As for the bananas, choose ones that are soft, brown, and overripe. They shouldn't be moldy, but they should be mostly brown or even black, since overripe bananas are sweeter and are easier to mash than underripe or just barely ripe bananas.
Ingredients
- Dates - add a natural sweetness
- Overripe bananas - to ripen bananas faster, put them in a paper bag with an apple for 1-2 days.
- All-purpose flour
- Baking powder - leavens the bread so it rises in the oven
- Salt - brings out the flavors of the other ingredients
- Vegetable oil - provides a smoother batter and more moist bread than butter
- Vanilla extract - brings out the flavors of the other ingredients
- White miso paste - Use white miso paste for a more mild, less pungent flavor
- Creamy peanut butter
- Walnuts
Notes on Storing
Room temperature: Store in an airtight container at room temperature for up to three days.
Fridge: Allow your loaf to cool completely, then store in an airtight container in the fridge for up to 7 days.
Freezer: Allow your loaf to cool completely, then store wrapped in plastic cling wrap then aluminum foil in the freezer for up to 3 months.
Miso Banana Bread (Vegan)
developed & tested by:
Equipment
Ingredients
- ½ cup dates, pitted and chopped into small pieces
- 3 large, overripe bananas
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 5 tablespoon white miso paste
- 2 tablespoon creamy peanut butter
- ½ cup chopped walnuts (or other nuts or even chocolate chips, depending on your preference)
Instructions
- Preheat the oven to 350°F. Grease a 5-inch by 9-inch loaf pan.
- Remove the pits and chop the dates into small pieces. Place them in a small bowl and cover with hot water. Let them soak for 10 minutes to soften. Then drain well and set aside.
- Mash the three overripe bananas in a bowl with a fork. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- In a separate mixing bowl, mix together the oil, vanilla, soaked and drained dates, white miso paste, peanut butter and mashed bananas. Use a large spoon to mix until everything is well combined.
- Add the dry ingredients into the wet ingredients and gently mix the batter just until there is no more dry flour visible. (Be careful not to overmix the batter, which can create a dense, gummy texture.)Fold in the chopped walnuts (or other nuts or chocolate chips, depending on your preference).
- Pour the batter into the greased loaf pan. Bake for 50 minutes to 60 minutes, 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).
Notes
- Bananas: Use overripe bananas with lots of brown spots. Don't use bananas with green on the peel. Overripe bananas are sweeter and mash more evenly.
- Miso: If you don't have miso paste, you can leave it out and add a few more tablespoons of creamy peanut butter. If you do have miso paste, be sure to use white miso, since it's less salty and pungent compared to brown or red miso.
Ellie says
I was looking for miso recipes because I had a big container of miso I needed to use up and I came across this recipe. I would have never thought to make banana bread!!! Thank you for this recipe, it was so good!
Maria says
We love banana bread, and I was excited to come across this variation!! The flavors blend so well together and it's definitely a fun twist to the classic!!
Carissa Erzen says
Banana bread is my favorite, and the miso really takes it to the next level! I'm so glad you enjoyed it 🙂
Sarah Lee says
I've been making banana bread for years now, it's my favorite bread by far. I tried this recipe since I've never heard of miso paste in banana bread, and I was pleasantly surprised! Very tasty, great texture, and I can't wait to make it again because it was eaten up so quickly!
Carissa Erzen says
Wow I'm so glad to hear that! Thank you!!
Fiona says
The best banana bread I've ever made! Seriously, the miso and dates made this so flavorful & delish!!
Carissa Erzen says
They're my favorite secret ingredients in this unique banana bread 🙂
Markus + Micah says
Oh, this is the recipe I did not think I need but I do!
strawberryandcream says
lol! Let me know if you bake it!! ðŸ˜
infinitelyadaydreamer says
This looks pretty darn delectable! And your photos? Incredible. I can almost taste the deliciousness! x
strawberryandcream says
Hehe thank you!!!! 💠Have you ever baked banana bread before? I highly recommend it Bc it's so yummy and simple! ðŸ˜
Rebekkah Lenora says
Another great photoset! I really like the unique angles, and the graphic you used as a feature. 😄
strawberryandcream says
Aww thank you! ðŸ˜ðŸ˜ that means a lot to hear!! 🥳
Yum-number1 says
Miso on banana bread?? That's such a smart and creative idea!! Great post 💛ðŸŒðŸž
strawberryandcream says
Thank you!!! I hope you get to try it!!
Nourish says
Looks amazing! Banana bread is one of our favs!
strawberryandcream says
Mine too!! Do you add anything in yours? ðŸ˜
Nourish says
Chocolate chips! That's our favorite add-in 😋
strawberryandcream says
Yes!! That's usually what we add when I'm baking banana bread with my dad 😠Chocolate + banana = the best!
Nourish says
It truly is the perfect pairing!