Miso Banana Bread Jamie Bissonnette Ken Oringe Recipes
MISO BANANA BREAD - JAMIE BISSONNETTE, KEN ORINGE
This is from Food and Wine.com and it is the best banana bread, it doesn't need chocolate chips, nuts or anything. I keep my favorite recipes.
Provided by Nado2003
Categories Breads
Time 2h
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Step 1.
- Preheat the oven to 350°. Butter and flour a 10-by-5-inch metal loaf pan. In a bowl, using a fork, mash 4 of the bananas until chunky. In another bowl, whisk the flour, baking soda, baking powder and salt.
- Step 2.
- Using a stand mixer fitted with the paddle, cream the butter, sugar and miso at medium speed until fluffy, about 5 minutes. At low speed, slowly add the buttermilk, then beat in the eggs 1 at a time until incorporated. Beat in the mashed bananas; the batter will look curdled. Add the dry ingredients and mix until just blended. Scrape into the prepared pan.
- Step 3.
- Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up. Bake for 90 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool on a rack for 30 minutes before turning out to cool completely.
Nutrition Facts : Calories 323.9, Fat 11.1, SaturatedFat 6.4, Cholesterol 62.1, Sodium 488, Carbohydrate 52.7, Fiber 2.5, Sugar 28.3, Protein 5.5
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- Preheat the oven to 350°. Butter and flour a 10-by-5-inch metal loaf pan. In a bowl, using a fork, mash 4 of the bananas until chunky. In another bowl, whisk the flour, baking soda, baking powder and salt.
- Using a stand mixer fitted with the paddle, cream the butter, sugar and miso at medium speed until fluffy, about 5 minutes. At low speed, slowly add the buttermilk, then beat in the eggs 1 at a time until incorporated. Beat in the mashed bananas; the batter will look curdled. Add the dry ingredients and mix until just blended. Scrape into the prepared pan.
- Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up. Bake for 90 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool on a rack for 30 minutes before turning out to cool completely.
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