Miso Banana Bread With Chocolate Ganache
Welcome to KimBakesMeHappy! I love it when I spot some overripe bananas sitting on the counter—it means only one thing: it’s time for banana bread! But instead of the classic version, try this rich miso banana bread. The miso adds a subtle savory depth that perfectly balances the sweetness of the bananas. Topped with a zebra white and milk chocolate ganache, it’s the perfect sweet treat at any time of the day.
If you want to make something out of the ordinary, this recipe is for you. The result? A deeply flavorful loaf with the perfect balance of sweet and savory. Happy baking!
Miso Banana Bread With Chocolate Ganache
Course: Sweets, Snacks10
slices20
minutes1
hour1
hour20
minutesTry this twist on the classic banana bread! The miso paste adds a umami depth to this cake, with crunchy nuts throughout and topped with a silky white and milk chocolate ganache.
Ingredients
100 g butter
3 mashed overripe bananas
60 g white miso paste
2 large eggs (room temp.)
1 tsp vanilla extract
125 g dark brown sugar
225 g all-purpose flour
1 tsp baking powder
½ tsp baking soda
50 g unsalted nuts
- Chocolate ganache
75 g white chocolate
75 g milk chocolate
50 g heavy cream
Instructions
- Melt the butter in a sauce pan. Transfer into a heatproof bowl to cool down.
- Preheat the oven to 175°C. In a large mixing bowl, mash the bananas. Add the miso paste, cool butter, eggs and vanilla extract and whisk to combine.
- Add the brown sugar and beat again until combined.
- In a medium bowl, mix the flour, baking powder and baking soda. Sift this into the wet mixture. Gently mix with a spatula, just until the flour is incorporated.
- Chop the nuts in medium chunks and fold these evenly in the mixture.
- Pour the batter into a parchment lined loaf pan and bake for about 60 minutes, until a toothpick inserted into the center comes out clean.
- Chocolate ganache
- While the banana bread is baking, make two variants of chocolate ganache. In a bain marie, melt white chocolate together with half of the heavy cream until melted and fully combined. Do the same with the milk chocolate and the other half of the heavy cream.
- Let the two mixtures slightly cool down, as well as the banana bread after taking it out of the oven.
- Using a piping bag, first pour the white chocolate ganache (in stripes) over the banana bread. Do the same with the milk chocolate ganache.
- You can straight eat a slice or wait until the ganache gets hard as it fully cools down.
Notes
- Tip: If you don’t have overripe bananas yet, you can ripen them in the oven for 15 minutes on 150°C.
- Do not let the chocolate ganache cool down fully, since it does not give that drip effect to the sides of the banana bread once it gets thicker.
- You can store your miso banana bread in an airtight container at room temperature for three to five days.
