Bananas are naturally sweet; even their flavor has notes of warmth and caramelly sweetness. To balance this flavor, I've added White Miso Paste and Soy Sauce. The salty, umami flavors pair perfectly with the sweet flavors of the banana, as well as add some depth to your banana bread. This recipe uses two bowls, one for the wet, one for the dry, but comes together so quickly! I hope you enjoy this simple, yet absolutely delicious, banana bread. And of course, the add-ins are up to you. I love to pair a nut like pecan or walnut with the salty and sweet flavors in the banana bread, but chocolate chips are always acceptable in banana bread.
Special Ingredients: Notes and Tips
Soy Sauce: The soy sauce helps to bring a more complex salty flavor to the banana bread. Feel free to replace with equal parts liquid aminos or regular salt if you don't have soy sauce.
Miso Paste: My favorite miso to use in baking is White Miso paste, but use whatever your favorite miso is. However, if your miso has a stronger underlying flavor, you may want to add a little less or more than what is called for in the recipe. Make sure that as you mix the wet ingredients, the miso paste is broken up entirely.
Vegan Yogurt: Use your favorite vegan yogurt; just try not to use a high-protein or flavored yogurt. If you don't have vegan yogurt, you may also use vegan sour cream or half the amount of Vegan Yogurt called for in the recipe in Soy milk.
Add-Ins: Go for whatever add-ins you'd like, or sprinkle some on top of the loaf. Just note that if you put walnuts or pecans on top of the loaf, they may bake rather quickly, so you can cover the loaf with foil as you bake it.
Vegan Miso Banana Bread
Ingredients
Equipment
Method
- Grease a loaf pan with the oil of your choice (whatever oil is going in the bread). Preheat the oven to 350 degrees F.
- Make the vegan buttermilk. Combine the plant milk and apple cider vinegar. Leave to rest for 5 minutes.
- In a large bowl, mash the brown sugar, olive oil, plant milk, bananas, vanilla extract, miso paste, soy sauce, and vegan yogurt. Mash with a fork or potato masher until the bananas are mostly mashed. The bananas don't need to be completely smooth; you want some banana chunks!
- In a separate bowl, sift and whisk together the flour, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet, and fold until combined. If using the add-ins, add them halfway through folding in the dry ingredients.
- Add the batter to the greased loaf pan.
- Bake for 25 minutes, rotate the pan, and bake for another 25 minutes or until a toothpick comes out mostly clean. The edges will be slightly browned and caramelized.
- Set the pan on a cooling rack. Allow to cool until the pan is cool enough to handle. Then, flip the bread out and allow it to cool completely on the cooling rack. You may need to slide a butter knife or offset spatula around the pan before flipping.
