Main Course
Miso Chocolate Chip Banana Bread
This banana bread is a little unexpected. The white miso paste adds a subtle savoury
depth that balances the sweetness of bananas and chocolate beautifully. Moist, rich, and
perfectly balanced, it’s a loaf you’ll want to slice into again and again.
Serving Tip: Best enjoyed warm while the chocolate is still gooey.
Ingredients
- 250 g mashed overripe banana about 2 medium
- 150 g caster sugar
- 120 ml milk
- 80 ml olive/vegetable oil
- 2 tbsp white miso paste about 20-30g
- 1 tsp vanilla extract
- 225 g plain all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- 175 g dark chocolate chopped into chunks
Method
- Preheat the oven to 175°C (fan 160°C). Grease and line an 8×20 cm loaf tin with parchment.
- In a large bowl, whisk together the banana, sugar, milk, olive oil, miso, and vanilla until smooth.
- Sift in the flour, baking powder, and baking soda. Mix gently until just combined.
- Fold in the chocolate chips.
- Pour the batter into the tin, scatter over a few extra chocolate chips if you like, and bake for 55–60 minutes, or until a skewer comes out mostly clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Leave another 10 minutes before slicing.
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