Join Club Momme for exclusive access to giveaways, discounts and more!

Sign up
Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.

Close

In the Kitchen with Amelia & Teddy: Miso Banana Bread

Miso Banana Bread

  • Makes

    1

    1 loaf
  • Meal
    snack
  • Prep

    20 minutes
  • Cook

    90 minutes
  • Total

    120 minutes

    Ingredients:

  • 4 medium overripe bananas, plus 1 more for decorating the top
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour*
  • ¼ cup flaxseed meal*
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, softened
  • scant 1 cup sugar
  • 1/4 cup white or yellow miso
  • 1/2 cup whole milk plain yogurt
  • 2 large eggs

Directions:

  • 1. Preheat the oven to 350°. Butter and flour a 9"x5" metal loaf pan. In a bowl, using 
a fork, mash 4 of the bananas until chunky. In another bowl, whisk the flours, baking soda, baking powder and salt.

  • 2. Using a stand mixer fitted with the paddle, cream the butter, sugar and miso at medium speed until fluffy, about 5 minutes. At low speed, add the yogurt, then
 the eggs, one at a time, until incorporated. Beat in the mashed bananas. The batter will look curdled; don’t worry. Add the dry ingredients and mix until just blended. Scrape into the prepared pan.

  • 3. Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool on a rack for 30 minutes before turning out to cool completely.

More from recipes