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Miso Caramel Banana Bread

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A unique banana bread with a rich miso caramel swirl that balances salty and sweet flavors, perfect for Easter morning or any cozy occasion.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons white miso paste
  • ½ cup (120 ml) heavy cream
  • ½ cup (100 g) light brown sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper.
  2. Make the miso caramel: In a small saucepan, combine ½ cup light brown sugar and ½ cup heavy cream over medium heat. Stir frequently until sugar dissolves and mixture begins to simmer (about 5 minutes). Remove from heat and whisk in 2 tablespoons white miso paste until smooth. Set aside to cool slightly.
  3. Prepare the dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  4. Cream butter and sugars: In a large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar and ¼ cup brown sugar until light and fluffy (3-4 minutes).
  5. Add eggs and vanilla: Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract until smooth.
  6. Mix in bananas: Fold 3 mashed ripe bananas into the wet mixture.
  7. Combine wet and dry: Gradually fold the dry ingredients into the banana mixture, mixing just until incorporated.
  8. Swirl in the miso caramel: Pour half the batter into the prepared loaf pan. Spoon half of the miso caramel over the batter and swirl gently with a knife. Repeat with remaining batter and caramel.
  9. Bake: Bake for 55-65 minutes, starting to check at 55 minutes with a toothpick. It should come out with a few moist crumbs but no raw batter. Cover with foil if browning too fast.
  10. Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use ripe bananas with brown spots for best sweetness. Use mild white miso paste to avoid bitterness. Do not overmix batter to keep bread tender. If caramel thickens too much, warm gently before swirling. For dairy-free, substitute butter with coconut oil and heavy cream with coconut milk. Gluten-free flour can be used as a substitute for all-purpose flour.

Nutrition

Keywords: banana bread, miso caramel, Easter breakfast, sweet and salty, easy banana bread, holiday treat

Find it online: https://blingbite.com/miso-caramel-banana-bread-recipe-easy-perfect-easter-morning-treat/