Miso Caramel Banana Bread Recipe

Make caramel

In a medium heavy-bottomed saucepan combine 0.75 cup granulated sugar and 2 tablespoons water. Stir gently to moisten the sugar, then set over medium heat without stirring. Swirl the pan occasionally until the sugar melts and turns an amber color, 6–8 minutes. Watch carefully to avoid burning.

Once amber, remove from heat and immediately add 6 tablespoons cubed butter, whisking carefully until incorporated. The mixture will bubble vigorously.

Slowly whisk in 1/2 cup warmed heavy cream in a steady stream until smooth. Return to very low heat if needed to combine.

Stir in 2 tablespoons white miso paste and 1/4 teaspoon fine sea salt until fully dissolved and smooth. Taste and adjust miso/salt if you want it saltier. Let the caramel cool to lukewarm (about 20–30 minutes). Reserve about 1/3 cup of caramel for drizzling on top of the baked loaf; fold the remaining caramel (about 1/3–1/2 cup) into the banana bread batter in the next section as directed.

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper leaving a 1-inch overhang on two sides for easy removal.

In a medium bowl mash ripe bananas until mostly smooth, measuring 1.5 cups. Stir in 1/2 cup melted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup plain yogurt or sour cream until combined.

In a separate large bowl whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon.

Pour the wet banana mixture into the dry ingredients and combine with a spatula until just incorporated. Do not overmix.

Fold in 1/2 cup toasted chopped pecans or walnuts if using.

Fold into the batter 1/3 to 1/2 cup of the cooled miso caramel (see Miso Caramel section). Aim for ribbons of caramel swirled through the batter rather than fully incorporated.

Spoon the batter into the prepared loaf pan, smoothing the top. Optionally arrange 1 sliced banana across the top, pressing slightly. Drizzle the reserved 1/3 cup lukewarm miso caramel over the top in a zigzag. Sprinkle with coarse flaky sea salt (about 1/4 teaspoon) and extra chopped nuts if desired.

Bake at 350°F (175°C) for 50–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (avoid a wet batter). If the top is browning too quickly, tent loosely with foil after 30–35 minutes.

Remove from oven and let the loaf cool in the pan for 15 minutes, then use the parchment overhang to lift the loaf onto a wire rack. Brush or drizzle any pooled caramel back over the top if desired. Allow to cool at least 1 hour before slicing so the caramel sets and slices cleanly.

Slice the banana bread and, if desired, warm slices briefly and drizzle additional miso caramel on each serving. Finish with a light pinch of flaky sea salt on top of each slice to balance sweetness.