Have miso, have bananas, make Miso Banana Bread! With a dash of cinnamon of course.
I’ve been baking so much bread lately that I’ve been neglecting my cakes/pastries. Felt like baking up some banana breads but did not want to do ‘the usual’. Also, I’ve not made mousse cakes in the longest time! So black forest cake it was, with a modern spin.
Dark chocolate Kirsch mousse studded with black cherries, vanilla bean bavarian cream and a kirsch soaked chocolate sponge. Topped with chocolate shavings.
Not too sweet, delicate on the tongue but with a big whiff of booze. Yum! This was actually the miniature version of what a friend of mine ordered for his gf?’s birthday celebration… Apparently she only wanted a small bite after being so full from dinner but after having a taste, ended up asking for more. I was extremely heartened to hear that!
Also baked fresh sourdough for a dear girlfriend. Sent it over to her with some of said miso banana bread, and some freeze-dried raspberry brownies. Still have issues with scoring. I’m so annoyed because it’s the part I look forward to most! And I could somehow score and create an ear when I first started playing around with sourdough and now, I seem to have lost that knack. Talk about beginner’s luck!
I’ll continue trying.
Also made pizza at home for dinner the other day. Caprese – buffalo mozzarella, fresh basil, cherry tomatoes. So delicious. Only downfall was that the dough refused to cooperate so I wasn’t able to stretch it out like I did with the previous dough from pizza night #1. To be fair, I used a different recipe, did a cold proof (so maybe it didn’t proof enough) and didn’t let it rest after taking it out of the fridge before stretching. Ah well… Still tasty at least!
The other one was Florian’s favourite combination – arugula, parma ham, cherry tomatoes and buffalo mozzarella. The arugula I bought came more as a mixed salad. My bad! Still, good and satisfying for the meat lovers in our family.
On to the banana breads… This recipe will make one big loaf, or 8 mini loaves. I decided to turn them into mini loaves since they’ll make better snacking portion control, and also, they look prettier being given away. If you enjoy salted caramel, this miso banana combination will win you over. It has a salty umami, with sweetness from the fruit, nice buttery undertones, and a hint of cinnamon.
Miso Banana Bread (1 big loaf or 8 mini loaves)
2 large overripe bananas, mashed plus 1 to decorate
100g unsalted butter, room temp
40g white miso (although our miso’s so old it’s kind of turned red)
75g fine sugar
75g brown sugar
200g plain flour
2 tsp baking powder
2g cinnamon powder
- Preheat oven to 175 deg C and line baking tin(s).
- Cream butter with both sugars and miso until light and fluffy.
- Mix in eggs and bananas.
- Incorporate flour, baking powder and cinnamon powder. Use a spatula to complete the folding.
- Pour batter into baking tin(s) and top with remaining banana. (See note)
- Bake 24-26 min for mini loaves, and 55-65min for the big loaf. Once skewer inserted comes out clean, cakes are golden brown and springy to the touch, remove from oven and allow to cool.
Note: For the mini loaves, slice the banana in half lengthwise and cut into 1-1.5″ chunks. For the big loaf, halve banana lengthwise and place on top of batter. Press in slightly.
These came out super moist and can be wrapped and kept frozen. Simply thaw or warm in the oven a few minutes before digging in whenever the snack bug bites!