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In the Kitchen with Amelia & Teddy: Miso Banana Bread

Miso Banana Bread

  • Makes


    1 loaf
  • Meal
  • Prep

    20 minutes
  • Cook

    90 minutes
  • Total

    120 minutes


  • 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


  • 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.

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