Brown butter miso banana bread

Ingredients

• 115 grams unsalted butter
• 2 tablespoons white miso
• 150 grams light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 very ripe bananas, mashed
• 190 grams all-purpose flour
• 1 teaspoon baking soda
• 0.3 teaspoons salt
• 1 tablespoon turbinado sugar, for topping

Method

1. Heat the oven to 175°C (350°F). Grease and line a 9x5-inch loaf pan.
2. Melt 115 grams unsalted butter in a light-colored pan over medium heat. Swirl until it smells nutty and the bits on the bottom turn golden brown.
3. Pour the butter, including the brown bits, into a large bowl. Whisk in 2 tablespoons white miso until smooth, then let it cool slightly.
4. Whisk in 150 grams light brown sugar, then 2 large eggs and 1 teaspoon vanilla extract. Stir in 3 very ripe bananas, mashed.
5. In a separate bowl, whisk 190 grams all-purpose flour, 1 teaspoon baking soda, and 0.3 teaspoons salt. Fold them into the wet mixture until just combined.
6. Pour the batter into the pan and sprinkle with 1 tablespoon turbinado sugar. Bake until a skewer comes out clean. If the top browns too fast, tent it with foil around the 40-minute mark.
7. Cool in the pan, then turn out onto a rack.

Notes

Nutty brown butter and white miso give a salty-sweet, caramel-like depth. If you're using convection, bake at 160°C and start checking at about 45 minutes. The flavor deepens if you let it rest overnight. its from JED