Brown butter miso banana bread from Small Batch Bakes: Baking Cakes, Cookies, Bars and Buns for One to Six People (page 74) by Edd Kimber

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Notes about this recipe

  • anya_sf on January 21, 2026

    Unusual flavor - the banana was not prominent, miso wasn't noticeable as such - to me, the flavor was very buttery (not a bad thing). Texture was a little dense. But overall we liked it a lot.

  • esther_iqmro0 on January 18, 2026

    Really good, but I'd add less miso (a tbsp instead of 2) next time. Demerara sugar on top is not optional.

  • Astrid5555 on April 20, 2025

    Always on the lookout for recipes to use up the neverending load of overripe bananas I came across this recipe and the addition of the miso is delicious. It adds a great umami taste and while it turned out very crumbly, it was devoured within hours.

  • Churchim808 on November 23, 2024

    Every time I take a bite, I expect it to taste like every other banana bread. It isn’t at all like every other banana bread. Very good, but different. I’m sure there will be many notes from those more virtuous than me that cut back on the sugar and found it much improved. I wish I had been more liberal with the demerara sugar on top since the final product is quite savory.

  • evatoad on September 29, 2023

    Excellent! Will definitely make again. Not very sweet, with a deep umami base note.

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