Miso Pecan Banana Bread Recipe (2024)

When you buy bananas, buy one or two more than you need. Put the last bananas, all brown and spotty, in the freezer, skin and all. On the morning that you bake, thaw out the bananas on a plate in the refigerator. When baking, cut off the stems. Squeeze the thawed bananas into the batter like a tube of toothpaste. Perfect!The point of this is that you can decide this morning to make banana bread tonight, and not have to start thinking about it on Monday for Friday.Thanks, Alton Brown.

Be careful with the salt here: miso is very salty. I used half the stated amount and still found it a bit too salty. This makes a beautiful, tasty loaf of bread/cake 😉

I assume a 9-inch loaf pan is a standard 9"x5" pan, but what are the other measurements of the 10-inch loaf pan? Perhaps pan sizes should be offered with volume measurements (in cups) to facilitate conversion to pan size on hand.

My grandmother added one step to maximize the banana flavor. She put the bananas in a 350 degree oven on a greased baking sheet for 25-30 minutes. Once cooled, she added them to the batter. And she always said to use more bananas than a recipe called for because with her baked banana method you would lose a little moisture. Her final secret was a big spoonful of malt syrup instead of any honey, molasses or added sugar.

I too am lowering carbs in my baking and have found that if you keep almond flour at 1/3 or less it turns out perfectly!

Make sure you use white miso, which is mildest. As they darken they get much more flavorful and pungent.

Tasty, with miso but the instructions are way too complicated for a simple quick bread. Try this: Melt butter. Mash bananas in big bowl, add all wet ingredients and stir. Mix dry ingredients together and add to wet. Mix just until combined. Done! Note: the amount of cinnamon seems high--overpowers nut flavor. Reduce by half, or omit.

Yes you can reduce it to 1/3 of a cup. I don't like overly sweet baked goods so always use as little as possible. I think it tastes much better with less sugar. Bananas themselves are very sweet.

I make a lot of recipes on this site vegan. For baking I substitute-flax seed eggs or egg replacer powder instead of eggs(1 Tbsp flaxseed meal (ground raw flaxseed) plus2 1/2 Tbsp water mixed together and let sit for 5-10 min. Replaces 1 egg)-vegan butter (like earth balance or miyokos) for dairy butter-plant based milk of choice for dairy milk (I like to use oat or coconut)-agave or maple syrup instead of honeyHope that helps!

Made as written, except that I reduced the brown sugar by 1/3, and forgot the honey. I probably used a bit less salt on the pecans too. It's one of the best banana breads I have ever had! Not too sweet, very moist. Wow.

There are other issues than taste when you cut back sugar, but I find that you can decrease the sugar by a third w/o any noticeable impact.

If you’re going to use the whole banana (skin included) you’ll want to use organic bananas IMO, since all conventional bananas are treated with pesticides and often fumigated.

Bananas should be the star! Too much sugar and the cinnamon and the nutmeg are unnecessary as flavor here, you want the taste of the bananas, really, plus the nuts, both pecans or walnuts work.

1/3 cup brown sugar and butter. Use white miso.

So many things! Just type miso in to the NYT Cooking search and you'll have so many options. My favorite is the miso maple syrup sauce on salmon. Mmmm.

I used raw sugar instead of brown, cause that's what I had, and except for the butter/sugar mash (what a pain!), don't think it made a difference. Froze the bananas (green - less sugar than ripe), and that worked great! Used 2 cups pecans (which I just browned on the stove - no salt), and it's wonderfully nutty! Sprinkled the raw sugar on top before baking, and it's a lovely sweet crunch on the top! Excellent recipe!

No mention of number of bananas? What's up?

This is amazing. I have made a gluten-free for some of my family members and it’s just as good. The white miso in the tub is better than the squeeze tube kind! Everyone in my family loves banana bread, and this is now my go to recipe!

Absolutely delicious. Don't need to salt the pecans that much and you don't need 1 cup of sugar. 2/3 cup is perfectly fine. Might have just become my go to banana bread honestly!

I don't like bananas, I intended to make this for my son (who likes bananas) with his Dad's leftover bananas. This tasted awesome, I can barely taste the bananas, my son will have to fight me for the rest of this loaf.

Following adjustments netted in banana bread perfection:- used 2/3 amount of light brown sugar called for- halved cinnamon & nutmeg- weighed the bananas & ended up using 5 small(ish) ones - baked for 1:15A lot of steps for banana bread, but it sure was tasty in an elevated way.

Truly fantastic. The miso deepens the flavor, and the pecans sprinkled on top lend the perfect crunchy texture. Definitely recommend exactly as written!

Great recipe! Made these without nuts for my kids and put in muffin tins. Cooked for 38 minutes.

Cook for 38 minutes. Check after 35 minutes

Lovely recipe! Tweaked it a bit to be dairy-free. Used 3/8 cup of oil instead of butter, and used 3T of applesauce instead of milk. Also used maple syrup instead of honey because it’s what I had on hand. Like other commenters, used white miso. Will make again!

Excellent flavor and texture. Use less banana for a lighter texture. As written the cake is dense but textured. Spices are ware and rich tasting and the salted roasted pecans cut into the normally sweet sensation perfectly don't skip that step.

I made this exactly as is written, and loved it.

This came out way too sweet, tastes more like sugar than banana. I would half the sugar next time.

I made it, it was fine, but boring. I will try toasting the leftovers and spreading salted butter or miso butter on.

LOVE this recipe! Swapped out the banana for zucchini but followed the rest of the recipe unmodified - result was perfect.