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Miso Pecan Banana Bread
Breakfast

Miso Pecan Banana Bread

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Breakfast

Recipe Details

Miso Pecan Banana Bread

Updated Oct. 2, 2025

Total Time: 2 hours (plus cooling)

Comment Count: 248

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Ingredients

  • ½ teaspoon vegetable oil (plus extra for pan)

  • 1 cup (120g) pecans, toasted and chopped

  • 1 teaspoon fine sea salt (adjust as needed)

  • 2 cups (256g) all-purpose flour

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ cup (113g) unsalted butter, room temperature

  • 1 cup (220g) packed brown sugar

  • 2 large eggs, lightly beaten

  • 3 tablespoons milk

  • 2 tablespoons white miso paste

  • 1 tablespoon honey

  • 1 teaspoon vanilla extract

  • 4 very ripe bananas, mashed (1¾ cups/358g)

Preparation Tips

Banana Prep: For optimal ripeness, buy 1–2 extra bananas and freeze them (skin and all) when spotted with brown spots. Thaw overnight in the refrigerator before baking, then cut off stems and squeeze into batter like toothpaste. This ensures perfectly ripe bananas year-round!

Step-by-Step Baking Instructions

  1. Preheat Oven & Prep Pan: Heat oven to 350°F (175°C). Lightly oil a 9×5-inch loaf pan and line the base with parchment paper.

  2. Toast Pecans: Toss pecans with ½ teaspoon salt and ½ teaspoon vegetable oil on a parchment-lined baking sheet. Bake at 350°F (175°C) for 7–10 minutes until fragrant and lightly toasted. Let cool, then chop to desired size (reserve half for topping).

  3. Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and baking powder.

  4. Cream Butter & Sugar: In a large bowl, beat butter and brown sugar with an electric mixer on medium speed for 3–4 minutes until pale and fluffy. Scrape down the bowl.

  5. Add Wet Mix: Beat in eggs, milk, miso, honey, and vanilla. Reduce mixer speed to low and gradually add dry ingredients, mixing just until combined (do not overmix).

  6. Combine Bananas & Fold In Pecans: Gently fold in mashed bananas. Add half the chopped pecans (and any salt from the pan) and mix. Transfer batter to the loaf pan, smoothing the top. Sprinkle remaining pecans on top.

  7. Bake: Bake 60–80 minutes until a skewer inserted into the center comes out clean. If the top browns too quickly, tent with foil after 45 minutes.

  8. Cool & Rest: Let bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 60 minutes).

Serving Suggestions

Enjoy warm with coffee, ice cream, or as a standalone snack.

User Comments

  • “Freeze overripe bananas for easy prep! Thaw in the fridge overnight, squeeze into batter, and skip waiting for bananas to ripen. Genius!”

  • “Miso is salty—adjust salt to taste! I used ½ tsp and found it perfect. The depth from miso is incredible.”

  • “Muffin hack: Baked in 12-muffin tins at 350°F for 20–25 minutes. Topped with turbinado sugar and walnuts—crunchy perfection!”

  • “The miso adds a rich, complex flavor that elevates this bread beyond ordinary. Pecans add satisfying crunch.”

  • “Pan size note: 10-inch pans vary—use volume measurements (e.g., 9-inch = 4 cups, 10-inch = 5 cups) for consistency.”

Recipe adapted for clarity and professional execution.