Miso Pecan Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 9x5-inch loaf pan
- 1 Set of measuring cups
- 1 set of measuring spoons
- 1 Wire rack
- 1 Small saucepan optional, for toasting pecans
Ingredients
- 3 large bananas very ripe mashed
- 100 gram unsalted butter melted and cooled
- 100 gram light brown sugar packed
- 50 gram granulated sugar
- 2 large eggs room temperature
- 45 gram white miso paste
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 3 gram baking powder
- 3 gram fine sea salt
- 2 gram ground cinnamon
- 120 milliliter plain yogurt or sour cream room temperature
- 100 gram pecans roughly chopped
- 15 gram pecans whole for topping
- 10 gram demerara sugar for topping optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly butter or line a 9x5-inch loaf pan with parchment paper.
- In a dry small saucepan or skillet over medium heat, toast the chopped pecans for 3–4 minutes until fragrant, then set aside to cool.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
- Add the mashed bananas, eggs, miso paste, and vanilla extract to the sugar mixture and whisk until smooth and fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add half of the dry ingredients to the wet mixture and fold gently with a spatula until just combined.
- Stir in the yogurt or sour cream until smooth, then fold in the remaining dry ingredients until no dry streaks remain.
- Fold in the toasted chopped pecans, being careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the top with whole pecans and demerara sugar if using.
- Bake the loaf for 50–60 minutes, or until a skewer inserted into the center comes out with only a few moist crumbs attached.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Carefully lift or turn out the loaf onto a wire rack and let it cool for at least another 10 minutes before slicing.
Notes
For best flavor, use very ripe bananas with lots of brown spots, and make sure your eggs and yogurt are at room temperature so the batter doesn’t seize or curdle when mixed. White miso gives a gentle savory depth without making the bread taste salty, but you can reduce the amount slightly if you’re sensitive to saltiness or your miso is particularly strong. Avoid overmixing once the flour is added to keep the crumb tender, and check for doneness in multiple spots since the miso and bananas make the loaf quite moist. The bread slices more cleanly once fully cooled, and it keeps well tightly wrapped at room temperature for a couple of days, or you can freeze slices for quick toasting later.
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