Miso Caramel Banana Bread || Gracefult Kitchen

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Miso Caramel Banana Bread

Banana Bread

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.

Ingredients

Nonstick cooking spray, for the pan
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup milk
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/4 cup plus 3 tablespoons caramel sauce
1/4 cup plus 1 tablespoon white miso paste
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped (see Cook’s Note)
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

Description

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.