Ingredients
- 300 grams very ripe bananas about 3 medium bananas
- 100 grams dark brown sugar
- 3 large eggs at room temperature
- 80 grams cultured unsalted butter melted
- 2 tablespoons Hikari Miso Organic Miso White
- 170 grams buckwheat flour
- 40 grams potato starch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Nutrition Facts
Calories・274kcalCarbohydrates・41gProtein・6gFat・11gSaturated Fat・6gPolyunsaturated Fat・1gMonounsaturated Fat・3gTrans Fat・0.3gCholesterol・83mgSodium・366mgPotassium・358mgFiber・4gSugar・18gVitamin A・367IUVitamin C・3mgCalcium・97mgIron・2mg
Instructions
- Position an oven rack in the middle of the oven and preheat to 350°F (175°C). Line an 8½ × 4½-inch loaf pan with parchment paper.Place 300 grams very ripe bananas in a large bowl and mash them with a whisk until mostly smooth.
- Add 100 grams dark brown sugar, 3 large eggs, 80 grams cultured unsalted butter, and 2 tablespoons Hikari Miso Organic Miso White. Whisk vigorously until smooth and creamy. Alternatively, combine the mixture with a hand mixer or immersion blender.
- In a second bowl, sift together 170 grams buckwheat flour, 40 grams potato starch, 2 teaspoons baking powder, and ½ teaspoon baking soda. Whisk to distribute the ingredients evenly.
- Pour the wet mixture into the dry ingredients. Fold gently until combined and no pockets of flour remain.
- Scrape the batter into the prepared pan and bake for 50–60 minutes, or until a skewer inserted near the center comes out with moist crumbs rather than wet batter. If you have an instant-read thermometer, the center should register 200–205°F (93–96°C).
- Let the miso banana bread cool completely before removing it from the pan and slicing.
