Chocolate chip miso banana bread

Not another banana bread! Don’t fear - this isn’t your standard loaf. I always have loads of miso knocking around the fridge, I buy a big tub of it for a recipe and then never use it up. Miso is delicious in sweet things - it’s flavour is deeply savoury, toasty and salty (which foodies call ‘umami’). Which is why it works so well with a sweet banana bread… and all of the chocolate chips. But don’t worry, if you don’t want to buy a tub of miso paste for this recipe (although I highly suggest you do) you can just leave it out and stick with just the chocolate chips!

Chocolate chip miso banana bread

5 small ripe bananas, (4 mashed - 325g) + 1 sliced down the middle to decorate the top

200g self raising flour

75g rolled oats 

1 tsp baking powder

1 tsp cinnamon 

90g light brown sugar 

90g caster sugar 

100g butter, melted + extra for greasing

70g white miso (shiro) (optional)

2 eggs, beaten 

100g dark chocolate chips/chunks 

1 tbsp icing sugar 

1 Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Add all of the ingredients, aside from 1 sliced banana into a large bowl and stir until smooth and combined. 

2Pour into the lined tin evenly and place the two haves with the cut sides facing up, across the top of the batter, pressing down slightly, sprinkle the caster sugar on top. Bake for 1hr 15 mins – 1 hr 20 mins until a skewer comes out clean, covering with foil towards the end of cooking if it browns too much.  

3 Remove from the oven, finish with a light dusting of icing sugar and allow to cool.