Vegan banana bread with miso, walnuts and chocolate

Name: Vegan banana bread with miso, walnuts and chocolate
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: 2 1/3 cups whole-wheat flour, or all-purpose flour, spooned and leveled; 1 tsp baking powder; 1 tsp baking soda; 5 oz dairy-free dark chocolate chips or chopped dark chocolate; 3.5 oz walnuts (about 1 cup chopped); 6 very ripe bananas (including 1 for the topping); 1/3 cup + 1 tbsp maple syrup (or agave syrup; see FAQ for brown sugar); 1/2 cup + 2 tsp mild olive oil (or another neutral oil); 1 tsp vanilla extract; 1 tbsp white miso paste

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Dessert

Very Easy

50 min

Miso in banana bread? We know, it sounds a little unexpected! But a spoonful of white miso brings out the chocolate and balances the sweetness of those very ripe bananas without making the loaf taste like soup, promise ;-) Add crunchy walnuts and plenty of dark chocolate, and you've got a soft, rich banana bread that's lovely with coffee. No eggs or dairy needed. So if a few bananas have been sitting in your fruit bowl a little too long, good news: they've found their purpose!

Materials

Fork
2 mixing bowls
Whisk
Rubber spatula
Loaf pan
Measuring cups and spoons
Parchment paper (optional)
Wooden toothpick or cake tester

Preparation

Preparation10 min

Cook time40 min

Preheat the oven to 350 °F/180 °C. In a bowl, whisk together the flour, baking powder, and baking soda.
Set aside one banana for the topping. Peel and mash the remaining bananas in a large mixing bowl until mostly smooth.
Add the maple syrup, oil, vanilla extract, and white miso paste. Whisk until the miso is evenly mixed in.
Add the dry ingredients to the banana mixture and gently fold them in just until no dry flour remains. Don't overmix the batter.
Set aside a few walnut halves and some chocolate chips for the topping. Roughly chop the remaining walnuts.
Fold the chopped walnuts and remaining chocolate into the batter until evenly distributed.
Lightly grease the loaf pan, or line it with parchment paper, then spoon in the batter and smooth the top.
Slice the reserved banana in half lengthwise and lay the halves on top of the batter, cut sides up. Scatter the reserved walnut halves and chocolate over the top.
Bake at 350 °F/180 °C for 40 to 45 minutes, or until a toothpick inserted into the center comes out without wet batter. A few moist crumbs or traces of melted chocolate are fine. If needed, bake a little longer, loosely covering the top with foil if it browns too quickly.
Let the loaf cool in the pan briefly, then carefully remove it and leave it to cool further before slicing. Enjoy!

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FAQ ❓

Why add white miso to banana bread?

White miso adds a gentle savory, salty note that balances the sweetness of the bananas, maple syrup, and chocolate. It shouldn't dominate the flavor. Different brands vary in saltiness, so stick to the amount listed.

How ripe should the bananas be?

Very ripe bananas with plenty of brown spots are best. They're sweeter and easier to mash. Banana sizes vary, and six especially large bananas can make the batter wetter and the loaf slower to bake. Use the toothpick test rather than relying on the clock alone.

How do I know when the banana bread is baked?

Bake at 350 °F/180 °C for about 40 to 45 minutes, then test the center with a toothpick. It should come out without wet batter, although a few moist crumbs or melted chocolate are fine. If the top is browning too quickly but the center is still wet, loosely cover it with foil and keep baking.

Can I use all-purpose flour instead of whole-wheat flour?

Yes. All-purpose flour (plain flour in the UK) produces a slightly lighter loaf, while whole-wheat (wholemeal) flour has a heartier flavor. Measure flour by spooning it into the cup and leveling it off rather than packing it down.

Can I replace the maple syrup?

Agave syrup works as a liquid alternative. Brown sugar is also possible, but it contributes less moisture than syrup, so it isn't a perfectly equal swap by volume or texture. Expect a slightly different crumb, and avoid assuming the same cup measure will give identical results.

What kind of miso should I use?

Choose white miso, also called shiro miso. It's generally milder than red miso. If you're cooking for someone who avoids gluten, check the miso label, as some varieties contain barley or other gluten-containing grains.

Is this banana bread really vegan?

It can be! Check that your dark chocolate contains no milk ingredients. Maple syrup, plant-based oil, bananas, flour, and most white miso are suitable for a vegan recipe, but checking packaged ingredient labels is always worthwhile.

How do I keep the cake from becoming dense?

Once the flour is added, stir only until no dry streaks remain. Overmixing can make banana bread tough. Let the loaf cool before slicing, too, as the crumb firms up as it cools.

Can I use another type of nut?

Chopped pecans work beautifully. You can also leave the nuts out if preferred, although the texture will be less crunchy. Check ingredient labels and cross-contact risks when serving anyone with allergies.

How should I store it?

Let the loaf cool completely, then keep it covered in a cool place for up to 2 days or refrigerate it for longer storage. You can freeze individual slices, well wrapped, for up to 2 to 3 months for best quality.

Cookware

oven

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Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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