Remember when we all decided to make banana bread during quarantine? We’re bringing that BACK, people!Â
And this time I adapted my famous miso brown butter chocolate chip cookie recipe to make a miso brown butter chocolate chip banana bread.Â
It’s sweet, nutty, and umami at the same time, with the moistest crumb and filled to the brim with chocolate chips. I am telling you, this is addictive in the truest sense of the word. It also could not be easier to make - you basically just brown your butter and combine your ingredients. If you’d like, you could even make this recipe in one bowl. I can’t stress enough how uniquely delicious this banana bread is, and how simple it is to bake up — I simply implore you to make it.Â
FAQ:Â
Why miso?Â
Miso is a Japanese fermented soybean paste (meaning if you have an allergy to soy, this recipe is not for you!). It has an extremely unique umami flavor that is neither just salty or sweet. Adding it to your banana bread (instead of salt) yields an extremely complex flavor you can’t get anywhere else. If you’re wary of using a savory ingredient like miso in your baking, cut the amount down to two tablespoons.Â
Why brown butter?
Browning the butter evaporates its water content and toasts the milk solids, offering your cookie a far more complex depth of flavor by imparting a sweet, nutty aroma and taste via caramelization.
What if my bananas aren’t ripe?Â
Worry not! My bananas actually weren’t ripe either - in fact, they were bordering on green. All you have to do is place your bananas on a foil lined baking sheet, and bake them at 300F for 30 minutes or until your bananas are a very dark brown. This ripens the bananas by converting the starches to sugar, making them mushy and sweet and perfect for baking.Â
Ingredients:
1/2 cup (113g) butter, browned
2 cups (250g) all-purpose flour
1 teaspoon baking sodaÂ
1/2 teaspoon ground cinnamon
3 ripe bananas
1/2 cup butter (113g), browned
1 cup (200g) brown sugarÂ
2 large eggs
4 tablespoons (60g) miso
1 teaspoon vanilla extractÂ
1 cup (200g) chocolate chips, plus more for sprinkling on top
Directions:
Brown your butter by first slicing it in to tablespoon sized pieces (you don’t need to soften it or even bring it to room temperature — straight from the fridge is fine), and then melting it over medium heat in a saucepan. Whisk the butter continuously, about 5-8 minutes, until you see brown specks at the bottom of the pan and the butter develops a nutty aroma and a deep caramel hue. As soon as it reaches a deep golden brown color, immediately transfer to a heat safe bowl and allow to cool.Â
Preheat your oven to 350F and line a loaf pan with parchment.Â
Mix your dry ingredients: whisk together the flour, baking soda, and ground cinnamon in a medium bowl. Set aside.Â
In a separate bowl, mash the bananas with a fork or potato masher until they form a paste. Whisk in the brown butter, brown sugar, and eggs and sour cream. Add in the miso and vanilla and whisk again to combine.Â
Tip the flour mixture into your wet ingredients, and mix with a flexible spatula or wooden spoon until just combined. Add the chocolate chips and gently fold to incorporate.Â
Pour the batter into your prepared loaf pan, and feel free to sprinkle some extra chocolate chips on top!
Bake for 55-60 minutes or until a toothpick poked into the center of the loaf comes out clean. Allow to cool on a wire rack, serve, and enjoy!Â
I have a question! In the recipe you mention mixing in sour cream, but it’s not mentioned in the list of ingredients. How much should I use, if any? Thank you so much :)
great tip on ripening the bananas. I also love all the flavours in this loaf! need to give it a try sometime 😋