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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 175C (350F). Grease a 22 cm loaf pan and line with parchment paper.
Mash ripe bananas in a large mixing bowl using a fork or potato masher.
Add peanut butter, neutral oil, brown sugar, miso paste, and vanilla extract to mashed bananas. Mix until thoroughly combined.
Whisk together flour, baking soda, baking powder, salt, and ground cinnamon in a separate bowl.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Avoid overmixing; a few lumps are okay.
Pour batter into prepared loaf pan and smooth the top with a spatula.
Cut a banana lengthwise and place on top of the batter.
Bake for approximately 55 minutes until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Allow banana bread to cool before slicing.
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A little white miso gives the banana bread a unique umami depth.
Can I use a different type of miso?
White or light miso is recommended for its subtle flavor, but you can experiment with other types for a stronger taste.
What can I substitute for neutral oil?
You can use any mild-flavored oil like canola or vegetable oil.
How do I know when the banana bread is done?
Insert a toothpick into the centre; it should come out clean or with a few moist crumbs.
Can I omit the banana on top?
Yes, the banana on top is for decoration and can be omitted if desired.
How should I store the banana bread?
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
