Salted Miso Banana Bread (v)

I know you probably hear this about most banana breads, but I seriously think this is my favourite one I’ve ever made (bold statement I know). My friend Hannah and I whipped up this loaf on a Friday night after not seeing her for 6 months from studying in Manchester (so proud of you Hannah Mac!). I’ve always been super interested in throwing together a little e-book together of recipes I make with friends and generally any recipes that are special to my heart… Let me know what you think of this idea and I might just have to put it together.

This banana bread is certainly going to shake your world, and it’s perfect to make up on a rainy day with friends or by yourself. Also, major perk about this one is that it’s not mushy like most vegan banana breads, like it’s the real deal of all banana breads! I hope you enjoy + have a lovely week :)

Em x

Salted Miso Banana Bread (Vegan)

  • 4 ripe banana breads

  • 1/3 cup maple syrup

  • 1 tsp vanilla extract

  • 3 Tbsp white miso

  • 1/3 cup sunflower oil

  • 4 tsp baking powder

  • 3/4 tsp salt

  • 1 tsp cinnamon

  • 2 cups whole-wheat flour

  • 5 medjool dates (chopped into small pieces)

  • 1/3 cup chocolate chips (I use Enjoy Life)

  • 1/3 cup sliced almonds

    Method: Preheat the oven to 350 F. Mash the bananas, whisk in the maple syrup, vanilla, sunflower oil, and white miso. Mix in the baking powder, salt, whole-wheat flour, medjool dates, chocolate chips, and almonds. In a greased loaf pan add the batter, top with sea salt, and a sliced banana (optional). Bake for 60 minutes. Allow to cool and enjoy!

miso banana bread.jpeg
Emma Hyslop2 Comments