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Miso Brown Butter Banana Bread

A rich and flavorful twist on the classic, this Miso Brown Butter Banana Bread is sweet, savory, and irresistibly moist!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread, Dessert, Snack
Cuisine: American
Keyword: Gluten-Free, Sweet Treat
Servings: 1 Loaf

Equipment

  • Stand Mixer Optional
  • Small Sauce Pan
  • Mixing Bowl
  • 9 x 15 Inch Loaf Tin

Ingredients

  • 2 tbsp Ground Flax
  • 4 tbsp Water
  • ½ cup Plant-Based Butter The best butter for browning I have found is Miyoko's and Violife plant-based butter
  • ¾ cup Cane Sugar
  • 1 tsp Vanilla Bean Paste or Vanilla Extract
  • 2 tbsp White Miso Paste
  • 3 Medium Very Ripe Bananas The more brown the better they will be sweeter and more jammy
  • 1½ cups All-Purpose Flour or 1:1 Gluten-Free Flour
  • 2½ tsp Baking Powder
  • ¼ tsp Sea Salt

Instructions

  • Preheat the oven to 350°F. Lightly grease your loaf pan.
  • In a small saucepan, brown the butter. Do this by melting the butter, then letting it foam and cook for 3 to 5 minutes, stirring occasionally until flecks of brown form at the bottom of the pan. Transfer it to a bowl or stand mixer and whisk to let it cool slightly. Make sure to get all those good brown bits off the bottom of the pan!
  • While your butter is browning, make your flax eggs. Combine the ground flax and water, mix, and set aside for at least 5 minutes to gel.
  • Add the sugar to the butter and mix for about 2 to 3 minutes. Then add in the flax egg, vanilla, and miso. Whisk vigorously into a smooth mixture.
  • Add the bananas directly into the bowl. Use a fork to mash them into small pieces, but you don't need the bananas completely smooth. Then add to the mixing bowl and mix together.
  • Add in the flour, baking powder and salt and stir to combine into a thick batter.
  • Transfer the batter to your lightly greased loaf pan and bake at 350°F for 50 minutes to 1 hour or until a toothpick comes out with just a few crumbs.
  • When the banana bread is done baking, let it cool for 10 to 15 minutes in the pan and then remove it and place on a wire cooling rack. Let the banana bread fully cool before cutting. Store on the counter, loosely wrapped for 3 days, or in the freezer for up to 3 months.