Miso Matcha Banana Bread
Miso and matcha
Miso Matcha Banana Bread
This is a classic banana bread recipe, just with a matcha miso twist! It creates a light, moist, sweet banana bread with a hint of umami. Let’s make it!
Notes
Miso: Use white miso for a mild, savory depth.
Bananas: The riper, the better! Soft, spotty bananas bring the best sweetness and moisture.
Sour Cream Substitute: Greek yogurt works just as well
Matcha Miso Banana Bread Recipe
Ingredients
½ cup butter, softened
½ Tbsp white miso, room temperature
½ cup brown sugar
½ cup white sugar
2 eggs, room temperature
¼ cup sour cream (or Greek yogurt)
2 tsp vanilla extract
3 ripe bananas (plus 1 extra for topping)
1½ cups all-purpose flour (minus 1 Tbsp)
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 Tbsp matcha powder
Instructions
Preheat the Oven to 350°F (175°C). Grease a mini loaf pan or line with parchment paper.
Cream Butter & Miso: In a mixing bowl, beat together the butter, miso, and sugars until light and fluffy.
Add Wet Ingredients: Mix in the eggs, sour cream, and vanilla extract until fully combined.
Mash the Bananas: In a small bowl, mash the bananas until they resemble applesauce. Set aside.
Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and matcha.
Tip: Remove 1 Tbsp of flour from the total measurement before mixing.
Combine Everything: Gradually fold the mashed bananas and dry ingredients into the creamed butter mixture until just combined—don’t overmix!
Optional: Steam for Moisture
Place a small pie pan with boiling water on the bottom rack of the oven. This helps keep the bread extra moist and rise
Bake: Scoop the batter into the prepared pan. Slice the extra banana vertically and place the slices on top. Sprinkle with sugar for a caramelized finish.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Enjoy! Let the banana bread cool in the pan before slicing.
Let me know if you make it!