I have a habit of buying more bananas than necessary and more often than not, I’m left with extra over-ripened bananas that are perfect for “nice cream” or added to smoothies…but let’s face it, banana bread always wins.
It’s a cross between breakfast or just straight up dessert, typically customized with chocolate chips or nuts, but let’s elevate this classic and try it with a miso streusel topping.
Miso is a fermented soybean paste that can be mixed into soups and sauces, but when added to desserts it creates a pleasant salty, umami flavour and upgrades a standard dessert.
This banana bread is moist and fluffy, topped with a crunchy miso streusel that adds funk and flavour. Most banana bread recipes tend to call for 3-4 bananas, but in this recipe, I’ve used only 2 over-ripe bananas, yielding one cup of mashed bananas, ensuring that the banana bread stays moist and banana-y, but not dense or gummy.
It’s a twist on a classic that you’ll definitely want to try, especially if you’re going through a “miso phase” as I am.
Banana Bread with Miso Streusel
<em>For the miso streusel </em>
- ¼ cup granulated sugar
- ⅓ cup light brown sugar, <em>packed </em>
- 2 tbsp miso paste
- 4 tbsp melted butter
- ¼ cup rolled oats
- ¾ cup all-purpose flour
<em><strong>For the banana bread </strong></em>
- 1-½ cup all-purpose flour
- ½ tsp cinnamon
- 1-¼ tsp baking soda
- 1 tsp kosher salt
- ¾ cup light brown sugar, <em>packed</em>
- ¼ cup granulated sugar
- ¼ cup unsalted butter, <em>room temperature</em>
- ⅓ cup whole plain yogurt, <em>room temperature </em>
- 2 large eggs, <em>room temperature</em>
- 2 large over-ripe bananas, <em>mashed </em> ((yields 1 cup) )
- flakey sea salt (<em>optional</em>)
<em>For the streusel </em>
In a medium bowl, add both sugars, miso paste, rolled oats and flour until just combined.
Pour in melted butter and mix until well combined, squeezing small bits together in your hands to form crumbs. Set aside.
<em>For the banana bread </em>
Preheat oven to 350 degrees Fahrenheit. Prepare loaf pan by smearing pan with butter or oil and lining with parchment paper, leaving an inch or two of overhang to easily lift the banana bread out of the pan once baked.
In a medium bowl, combine flour, cinnamon, salt and baking soda.
In the bowl of a stand mixer, cream together sugars and butter until fluffy. Add plain yogurt and mix until combined.
Crack in eggs, one at a time, mixing until well combined after each addition. Add in mashed bananas and mix until well combined. Scrape down the sides as of the bowl as needed.
Add in dry ingredients and mix until just combined, ensuring not to over-mix and stopping to stir by hand if needed.
Pour into loaf pan, top generously with streusel and flakey sea salt and bake for 50-55 minutes or until toothpick inserted comes out clean. Allow to cool before serving.