Miso Caramel Banana Bread
I buy extra bananas during the big food shop so I can make this Miso Caramel Banana Bread. It’s moist, rich, and layered with salty, savoury umami goodness. A warm slice of this with a scoop of ice cream, stunning.
Equipment
- 2 Mixing Bowls
- 1 Spatula
- 1 electric whisk (or handheld)
- 1 2lb loaf tin (lined with baking paper)
Ingredients
- 3 tbsp miso caramel
- 1 ripe banana (approx 130g, mashed)
- 120 g unsalted butter (cubed and softened)
- 100 g white caster sugar
- 140 g self-raising flour
- 2 tsp baking powder
- 2 large eggs
- 30 g roasted hazelnuts (chopped)
Instructions
- Preheat the oven to 180°C and line a 2lb loaf baking tin with baking paper.
- Heat the miso caramel till it has a pourable consistency and mix in the mashed banana.
- Beat the softened butter and caster sugar together until light and fluffy.
- Sift the self-raising flour and baking powder together into another bowl.
- Crack an egg into the butter and sugar mixture, along with a tablespoon of the flour and baking powder. Combine using whisk. Repeat with the other egg.
- Add in the rest of the dry ingredients along with the banana and miso caramel. Use a spatula to fold and combine.
- Pour the mixture into the loaf tin and sprinkle the chopped roasted hazelnuts on top.
- Bake for 25-30 minutes. To check if it’s done, use a bamboo toothpick and insert it into the centre of the cake. If the toothpick has wet batter on it, put it back into the oven for another 5 minutes.
- Cool the cake on a wire rack once it has finished cooking. Add a drizzle (step below), serve or store in airtight container for 3-4 days.
Optional Drizzle
- Combine 2 tablespoons of miso caramel with 2 tablespoons of icing sugar. It might help to warm up the caramel. Use a spoon to drizzle over the cooled loaf.