Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Miso-Caramel Banana Bread
Getting reviews...
- Level: Easy
- Total: 2 hr 40 min (includes cooling time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 369
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 6 g
- Cholesterol
- 62 mg
- Sodium
- 515 mg
Banana bread and caramel is always a winning combination but add in umami-packed miso paste and you’ve got a next-level baked treat. This surprising ingredient adds a deep, rich savory layer of flavor and is the perfect complement to sweet, ripe bananas and earthy-buttery caramel. An irresistible miso-caramel topping is the ultimate finishing touch.
- Level: Easy
- Total: 2 hr 40 min (includes cooling time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 369
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 6 g
- Cholesterol
- 62 mg
- Sodium
- 515 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.
- Whisk the butter, milk, vanilla, eggs, 1/4 cup of the caramel sauce and 1/4 cup of the miso in a medium bowl until smooth. Whisk the flour, pecans, sugar, baking soda, cinnamon and nutmeg in a separate medium bowl. Add the flour mixture to the butter mixture and whisk to combine. Fold in the mashed bananas.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the middle comes out clean, 65 to 75 minutes. Let cool in the loaf pan for 10 minutes, then tip out onto a wire rack to cool completely, about 1 hour.
- Meanwhile, whisk the remaining 3 tablespoons caramel sauce and 1 tablespoon miso in a small bowl until smooth. Once the bread is cool, drizzle the caramel sauce over top and slice to serve.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) To make this banana bread nut-free, omit the pecans and follow the rest of the recipe as written.
