This Miso Chocolate Chip Banana Bread is the best salty and sweet combo… extra moist and perfectly dense with gooey bites of dark chocolate and a crunchy golden brown top. Easy to make and naturally vegan.
Ingredients in Miso Banana Bread
White miso paste: this may seem like an odd ingredient for banana bread, but this salty fermented paste is going to add a delicious savory (and addictive) twist. Make sure you use white, also called shiro miso as its a little milder in flavor.
Overripe banana: when I say overripe, I don’t mean a few speckles. Go for fully browned, almost blackened bananas. These will yield the best texture and flavor.
Olive oil: I love using olive oil in baking because it’s very good for you and has a nice fruity flavor. It also helps keep the miso banana bread from drying out. Feel free to use another oil, such as canola or vegetable.
Sugar: while this banana bread isn’t overly sweet, cane sugar is essential for texture and achieving that amazing crunchy browned top.
Non-dairy milk: To keep this miso banana bread vegan, I used soy milk, but use whatever you have on hand. Another plantbased milk such as oat or almond milk will work as well as dairy milk.
All purpose flour: I haven’t tested this recipe with other types of flours, so I don’t recommend making any substitutions. Use the spoon and level method for best results.
Baking powder & baking soda: these are our leavening agents. Baking powder is going to prevent the bread from becoming too dense while baking soda helps the top turn a deep golden brown.
Chocolate chips: I used dark chocolate chips, but semisweet also work. A chopped chocolate bar and chocolate chunks would be delicious as well.
How to Make Miso Banana Bread
This miso chocolate chip banana bread is super easy to make. It comes together in one bowl with just about 10 minutes of active time.
Start by greasing and lining an 8×4 loaf pan with parchment, leaving about an inch overhang this will make removing the loaf a lot easier.
Next, mash the bananas and measure to make sure you have the correct amount. You should need about three medium, but measuring is still super important as the texture will be way off if you over or underestimate. Add those to a bowl and beat in the remaining wet ingredients. If the miso is clumping, try using a fork or small whisk to break it up. It’s ok if it’s not completely smooth.
Add in the flour, baking powder and baking soda. Because we’re doing this in one bowl, I like to give the dry ingredients a quick whisk while they sit on top of the wet before folding them in. This allows everything to incorporate without dirtying another bowl. Fold everything together until just combined, overmixing will result in dense banana bread.
Finally, stir in the chocolate chips and pour the batter into the prepared load pan. Add a few more chocolate chips on top if you want and pop it in the oven for about 55 minutes. You’ll know it’s done when the top is golden brown and a cake tester comes out relatively clean. You may need to do a few pokes if you keep hitting chocolate.
Let the miso banana bread cool in the pan for about 10 minutes before lifting it on to a cooling rack. For clean slices, wait at least another 10 minutes before serving. Personally, I prefer my banana bread at room temperature or chilled.
More Treats to Try:
- Sweet potato snickerdoodles
- Pumpkin chocolate chip streusal bread
- Raspberry chocolate chip cookies
- Whole wheat blueberry buckle
- Apple butter blondies