Miso Banana Bread
2255
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Miso Banana Bread

A paleo-ish version of the classic banana bread. A little less sweet, and bit more nutty.

A few summers ago I accidentally ordered a small bucket of miso paste. It was over 7lbs of really good, really strong miso. It’s moved with me from apartment to apartment, and although I often feel like I add a bit of miso to my cooking, I’ve still got loads left. Thankfully miso lasts forever, and I’ve actually used it to preserve other foods like fresh spring garlic.

Having a bucket of miso in my fridge for years has made me get a bit experimental with it. I’ve done the usual hacks of adding it to soups, stews and braises, but I haven’t experimented much with baking. Until I made Bon Appetite’s miso-almond butter cookies for the holidays and my family went crazy over them.

When I was making banana bread the other day I decided to add in some miso paste for extra nutty-savouryness. The first few attempts didn’t work out, the miso added extra moisture and it took me a bit to get the recipe down so it came out fully cooked yet still moist.

This is a great paleo banana bread with a little less sweetness and a bit more nutty flavour.

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Miso Banana Bread

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Nutrition per portion

Ingredients
  • 3-4 Bananas, overripe & mashed
  • 4 Large Eggs
  • 1/4 Cup coconut oil, melted (plus more for greasing the pan)
  • 1/2 Cup miso paste (I used a brown rice miso)
  • 1 Cup almond flour
  • 1/2 Cup tapioca flour/starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
Method
  1. Heat the oven to 350F and grease a standard 8x4 loaf pan with coconut oil.
  2. In a large mixing bowl, mash the bananas and mix in the eggs, melted coconut oil, and miso. Some lumps will remain, and that's ok.
  3. In a medium mixing bowl, mix together the dry ingredients: almond flour, tapioca flour, baking soda, baking powder, and cinnamon.
  4. Mix the dry ingredients into the wet ingredients and stir just enough to break up the large lumps.
  5. Pour the mixture into the greased loaf pan and bake for 40 minutes, or until a wooden toothpick poked into the centre of the loaf comes out clean.

1 Comment
  • Jamie Lin
    Posted at 09:37h, 22 March Reply

    Sounds so interesting!

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