Banana bread is kind of like Thanksgiving turkey: everyone thinks their mom or their aunt or that one cousin whose only redeeming quality is her baking skills makes the best. Well, everyone is wrong; Jamie Bissonette and his Toro, Coppa and Little Donkey co-chef and partner Ken Oringer make the best banana bread.
And luckily we’ve got the recipe for you via the cookbook Desserts, by the Editors of Food & Wine.
Banana bread is admittedly kind of hard to mess up. The overripe bananas tend to make this dessert invariably moist, and it’s almost always sweet, but not too sweet. But Bissonette and Oringer have busted out a secret weapon that launches banana bread into the stratosphere: miso.
Adding fermented bean paste to your fruit-centric baked goods probably isn’t the first addition you’d think of to kick things up a notch (chocolate chips, bacon, or, well, almost anything else spring to mind first). But the miso really gives this dessert a more robust flavor and hint of umami to balance out the subtle sweetness. You’re just going to have to trust us.
- 1 stick unsalted butter, softened, plus more for greasing
- 1 3/4 cups all-purpose flour, plus more for dusting
- 5 medium overripe bananas
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup sugar
- 1/4 cup shirt (white) miso
- 1/2 cup buttermilk
- 2 large eggs
- 1 Preheat the oven to 350°F.
- 2 Butter and flour a 10-by-5-inch metal loaf pan.
- 3 In a medium bowl, using a fork, mash 4 of the bananas until chunky.
- 4 In another medium bowl, whisk the 1¾ cups of flour with the baking soda, baking powder and salt.
- 5 In the bowl of a stand mixer fitted with the paddle, cream the 1 stick of butter with the sugar and miso at medium speed until fluffy, about 5 minutes. At low speed, slowly add the buttermilk, then beat in the eggs one at a time until incorporated.
- 6 In the same bowl, beat in the mashed bananas; the batter will look curdled.
- 7 Add the dry ingredients and mix until just blended, then scrape into the prepared pan.
- 8 Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up.
- 9 Bake for 1½ hours, until a toothpick inserted in the center comes out clean.
- 10 Let the bread cool on a rack for 30 minutes before turning out to cool completely.