Miso Maple Banana Bread

This miso banana bread is one for the books, made with cinnamon, maple syrup, and white miso paste. The perfect combination of sweet and umami, this banana bread recipe is totally next level!

Miso banana bread with maple syrup 

What’s better than a thick-cut piece of banana bread, served warm with a dollop of whipped butter? I’ll wait. 

The incomparable banana bread is dense, comforting, and ultra-moist at its best. It has this incredible combination of fruity and spicy flavors that come together with perfect harmony.

Best of all, it can be jazzed up using all sorts of inventive ingredients. Check out my healthy peanut butter and jelly banana bread, cinnamon crumble banana bread, and coffee cake banana bread for just a few examples. 

Today’s recipe is a creative take on this fan-favorite loaf – miso maple banana bread! This delicious combo takes “sweet and salty” to a whole new level, tasting super elevated and oh-so-good. 

Ingredients needed

This banana bread recipe contains all of your baking classics, with one special ingredient.

Here’s everything you’ll need to make this delicious loaf.

• All-Purpose Flour: The base of this banana bread is 1 ⅔ cups of all-purpose flour. Substitutions such as gluten-free flour or whole-wheat flour will cause texture differences, so be warned!
• Baking Soda: 1 tsp of baking soda helps get this banana bread nice and fluffy. 
• Salt: ½ tsp salt brings out all of the flavors in this recipe for maximum deliciousness. 
• Cinnamon: For that classic banana bread taste, I use 1 tsp of ground cinnamon.
• Bananas: The star of this recipe is the bananas. It gives the loaf a natural sweetness and incredibly moist texture. I use about 3 large, ripe bananas to make 1 ⅓ cup of mashed banana. 
• White Miso Paste: The secret ingredient, white miso paste is mild, salty, and even a little bit sweet. I use ¼ of this umami goodness in the batter, with another ½ tbsp to elevate the glaze. 
• Eggs: 2 whisked eggs keep this recipe from becoming a crumbly mess, binding all of the ingredients together. 
• Coconut Oil: I use ½ cup of melted coconut oil in this recipe for even more moisture. You can use any neutral oil you have on hand, like canola or grapeseed oil. 
• Maple Syrup: Maple syrup is one of my favorite baking ingredients. It is VERY sweet so you only need a bit. Plus, it has way better flavor than plain-old white sugar. This recipe calls for ½ cup plus an extra 2 tbsp for the glaze. 
• Vanilla Extract: A baking must, I include 1 tsp of vanilla extract in this recipe. 
• Powdered Sugar: Finally, you’ll need about 1 cup of powdered sugar to complete your glaze. 

Kitchen tools required

Here’s a bit more on what you’ll need to finish this recipe…

• 9×5 loaf pan
• 3 mixing bowls 
• Whisk 
• Wooden spoon

You’ll also need several measuring cups including 1 cup, ½ cup, ⅓ cup, ¼ cup, 1 tbsp, ½ tbsp, 1 tsp, and ½ tsp. 

How to make miso banana bread with maple syrup

The first step in baking this miso banana bread is to preheat your oven to 350 degrees F and grease a 9×5 loaf pan with a bit of butter. 

Next, mix all of your dry ingredients together in a small mixing bowl, including flour, baking soda, salt, and cinnamon. 

In a separate mixing bowl, mash your ripe bananas. Then, whisk in white miso paste and eggs. Finish the wet mixture by mixing in your coconut oil, maple syrup, and vanilla. 

Add your dry ingredients to the wet ingredients, stirring to complete your batter. Stir until everything is totally combined, taking care to not over mix. 

Pour your batter into the prepared loaf pan and bake for 40-45 minutes. You’ll know it’s done when you stick a toothpick in the middle and it comes out clean!

While your miso banana bread is baking, take this time to whisk together your glaze ingredients including powdered sugar, miso paste, and maple syrup. 

Let your loaf cool, then pour your glaze over top. Slice, and dig in!

Recipe tips

Below are some common miso banana bread questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

What does miso taste like in sweets?

Miso paste is made from fermented soybeans, salt, and koji for a tangy, umami flavor. 

Each miso tastes slightly different. White miso, which I use in this recipe, is one of the most common flavors. It’s on the mild side due to its short fermentation process. It’s also salty and has a subtle sweetness. 

Miso adds amazing depth to both savory and sweet recipes. In this banana bread, it adds a slight earthiness, while making the texture even more moist. 

The umami addition also balances the sweetness levels. Have you ever heard someone compliment a dessert by saying it’s “not too sweet?” This is what they mean!

What can I add to miso banana bread?

If you’re interested in experimenting with even more flavors, you can add mix-ins to your banana bread before baking. 

Some ideas include:

• Chopped nuts (almonds, walnuts, pecans)
• Spices (nutmeg, ginger)
• Dark chocolate shavings 
• A swirl of cream cheese

Storing leftovers

This miso maple banana bread will keep for up to 3 days stored on the counter, or for up to one week when refrigerated. 

To store, allow the loaf to cool completely. Then, wrap the banana bread in a sheet of plastic wrap to keep the texture fresh and moist. 

Place your wrapped banana bread in an airtight container and store it in a dry, cool area. 

You can even freeze this recipe for up to 3 months using this method. I recommend pre-slicing the loaf before freezing for convenience. 

If you liked this recipe, you’ll want to try these!

If you love fun flavor combinations, you’ll love these inventive desserts. Enjoy!

• Salted Peanut Butter Banana Bread
• Orange Olive Oil Loaf
• Paleo Tahini Chocolate Chip Cookies
• Vegan Pumpkin Snickerdoodle Cookies
• Healthy Strawberry Pretzel Salad

All recipes by Erin Morrissey and Photos by Sierra Inn