Recipe from Jun & Tonic
230g overripe bananas (this should amount to 4-5 bananas), plus one more to garnish
100g butter, softened at room temperature
70g shiro (sweet) miso
80g caster sugar
80g light brown sugar
1 teaspoon vanilla extract
200g all-purpose flour
1 tablespoon (12g) baking powder
- Peel all the bananas, and mash up all but one with a fork. That last one we’ll save as a garnish.
- Heat your oven to 175°C, and ready a lined loaf tin for your banana bread batter.
- In a mixer with the paddle attachment, mix the butter, sweet miso, caster sugar and brown sugar on medium speed until it turns light and fluffy. This should take 2-3 minutes.
- Then, add in the mashed bananas, eggs and vanilla extract and mix for 30 seconds. The batter might start to look a little chunky and split at this point; don’t fret, this is perfectly normal.
- Finally, add in the dry ingredients — flour and baking powder — and mix for another 20-30 seconds, until a smooth batter forms.
- Pour the banana bread batter into the lined loaf tin.
- Then, take that extra banana you saved in step one, and slice it in half lengthwise. Place them on top of the batter, cut side up. (See the photos for reference.)
- Bake the banana bread in the oven for 60-75 minutes, rotating it once 45 minutes into the baking process. To check for doneness, prick it in the middle with a skewer or cake tester; the cake is done when the skewer comes out clean. When done, let it cool in the tin for 30 minutes before digging in!
Makes 1 loaf