This unique banana bread combines Caribbean spices, miso paste, and crystallized ginger candy, making each bite an adventure of flavors. There is also guidance to make the regular version or to sub some of the extra banana with chocolate chips. Either is perfect for a cozy afternoon treat or a delightful breakfast option.
Yield:
1 loaf (about 8 slices)
Equipment:
- Mixing bowls (one large, one medium)
- Whisk
- Measuring cups and spoons
- Electric hand mixer or stand mixer
- Large cooking/basting spoon (to transfer batter to loaf pan)
- 8.5 x 4.5-inch loaf pan (or similar small loaf pan)
- Cooling rack
- All-natural spray oil or butter-flavored variety
- Kitchen thermometer (optional)
Ingredients:
Dry Ingredients:
- 2 cups (250 grams) all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- A pinch of ground cardamom
- A pinch of ground mace
Wet Ingredients:
- 1/2 cup (120 grams) unsalted butter, softened (room temp)
- 1/4 cup (60 grams) miso paste (any variety, but dark miso is recommended for a robust flavor)
- 1/2 cup + 1 TBSP (115 grams) brown sugar (light or dark)
- 1 large egg
- 1 tsp vanilla extract
- 2 large ripe bananas (about 250 grams), rough chopped
- 1/4 cup coconut milk, regular milk, or half and half
- 4 tsp freshly grated ginger
- 2 TBSP (42 grams) honey (or substitute with maple syrup)
- 1/3 cup (50 grams) crystallized ginger candy, finely chopped (measure 1/3 cup before chopping)
- Optional: 1 large ripe banana, diced (to fold in for larger chunks)
- OR consider subbing the diced banana with 115g (2/3 cup) dark chocolate chips as a delish variation
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly spray an 8.5 x 4.5-inch loaf pan with all-natural spray oil or a butter-flavored variety.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, allspice, ground ginger, ground cloves, ground cardamom, and ground mace. Set aside.
3. Cream Butter and Miso:
- In a large bowl, cream together the softened butter and miso paste using the hand mixer until smooth.
4. Add Brown Sugar:
- Add the brown sugar to the butter-miso mixture and mix on medium-low until light and fluffy.
5. Add Egg and Vanilla:
- Beat in the egg until fully incorporated, then stir in the vanilla extract.
6. Add Bananas and Liquids:
- Stir in the chopped bananas, coconut milk (or regular milk, or half and half), freshly grated ginger, honey (or maple syrup), and mix with the hand mixer for a minute or two on medium until well combined.
7. Fold in the Ginger Candy and (Optional) Chopped Banana:
- Evenly mix in the finely chopped crystalized ginger candy by stirring in with a spoon. If using, also gently fold in the diced banana pieces (or alternately, the chocolate chips) into the batter.
8. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
9. Bake the Bread:
- Pour the batter into the prepared loaf pan, filling the pan about halfway to two-thirds full. Smooth the top as desired. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The internal temperature should reach 200°F (93°C) or higher.
10. Cool and Serve:
- Allow the banana bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Storage:
- Wrap: Once the banana bread has completely cooled, tightly wrap it in plastic wrap (saran wrap) to keep it moist.
- Shelf Life: The bread will stay fresh at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 5-7 days. You can also freeze it for up to 3 months. Just make sure to wrap it tightly and place it in a freezer-safe bag or container.
