Miso Caramel Banana Bread

• •3 medium (about 1 cup mashed) Ripe Bananas
• •1 cups (180g) All-Purpose Flour
• •1 tsp Baking Soda
• •1 tsp Salt
• •1 tsp Ground Cinnamon (optional)
• •1 cup (113g) Unsalted Butter, softened
• •1 cup (100g) Granulated Sugar
• •2 Large Eggs
• •1 tsp Vanilla Extract
• •1 cup (60ml) Buttermilk
• •1 cup Chopped Walnuts or Pecans (optional)
• •1 cup (100g) Granulated Sugar (for caramel)
• •2 tbsp Water (for caramel)
• •1 cup (60ml) Heavy Cream (for caramel)
• •2 tbsp (28g) Unsalted Butter (for caramel)
• •1 tbsp White Miso Paste (Shiro Miso)
• •1 tsp Vanilla Extract (for caramel)
• •1 Pinch of Sea Salt (for caramel)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch (23x13 cm) loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy removal.

2. 2

   Prepare the Miso Caramel: In a medium saucepan, combine 1/2 cup granulated sugar and 2 tbsp water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it simmer until it turns a deep amber color, about 5-8 minutes. Watch carefully to prevent burning.

3. 3

   Remove from heat and carefully pour in the heavy cream (it will bubble vigorously). Stir until smooth. Add the 2 tbsp unsalted butter, 1 tbsp white miso paste, 1/2 tsp vanilla extract, and a pinch of sea salt. Stir until the butter is melted and the miso is fully incorporated. Set aside to cool slightly; it will thicken as it cools.

4. 4

   In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). Set aside.

5. 5

   In a large bowl, cream together the softened 1/2 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes, using an electric mixer or by hand.

6. 6

   Add the eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.

7. 7

   Mash the ripe bananas in a separate bowl until mostly smooth with a few small lumps remaining. Add the mashed bananas to the wet ingredients and mix until just combined.

8. 8

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix. Stir in the buttermilk until just incorporated. If using, fold in the chopped walnuts or pecans.

9. 9

   Pour about half of the banana bread batter into the prepared loaf pan. Drizzle about half of the cooled miso caramel over the batter in a zig-zag pattern. Top with the remaining banana bread batter, then drizzle the rest of the miso caramel over the top. Use a knife or skewer to gently swirl the caramel into the batter, creating marbling.

10. 10

    Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs, but no wet batter. If the top browns too quickly, tent loosely with aluminum foil.

11. 11

    Let the banana bread cool in the pan for 10-15 minutes before carefully lifting it out using the parchment overhang and transferring it to a wire rack to cool completely before slicing and serving.

Chef's Tips

• 💡Use very ripe bananas with plenty of brown spots; they provide the best sweetness and moisture.
• 💡Do not overmix the banana bread batter. Overmixing develops the gluten, leading to a tough bread. Mix until just combined.
• 💡For the caramel, watch it closely when it's turning amber. It can go from perfect to burnt very quickly. Have your cream ready to pour in as soon as it reaches the desired color.
• 💡If you don't have buttermilk, you can make your own: add 1/4 teaspoon of lemon juice or white vinegar to 1/4 cup of regular milk, stir, and let it sit for 5 minutes before using.
• 💡Miso Caramel Banana Bread stores well at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months.