miso, date & banana bread

There’s not much better than a freshly baked banana bread sitting on the kitchen bench, especially one you can throw together without too much thought. This miso, date & banana bread has quickly become one of my favourites. It’s soft, naturally sweet from ripe banana and medjool dates, and that small spoonful of miso adds a subtle salty depth that makes the sweetness sing even more.

Before you think miso in banana bread? — trust me. You don’t really taste the miso on its own. It just rounds the loaf out with that salty-sweet depth that works so well against banana, dates and cinnamon.

It comes together in one bowl, no mixer required and keeps well in the fridge for days (if it lasts that long!)

Ingredients:

• 3 ripe bananas, mashed

• 3 eggs

• 2 heaped tbsp Greek yoghurt

• 1 heaped tsp miso paste

• ⅓ cup coconut sugar

• 2 cups almond flour

• 1 tsp baking powder

• 1 tsp cinnamon

• Pinch of salt

• 8 Medjool dates, pitted and roughly chopped

Method:

1. Preheat your oven to 180°C and line a loaf tin with baking paper.

2. Add the mashed bananas, eggs, Greek yoghurt, miso paste and coconut sugar to a large bowl. Whisk until everything is well combined.

3. Add the almond flour, baking powder, cinnamon and salt and fold everything together until you have a thick, smooth batter.

4. Fold through the chopped Medjool dates.

5. Pour the mixture into your lined loaf tin.

6. Bake for around 45–55 minutes, or until golden on top and a skewer inserted into the centre comes out mostly clean.

7. Allow it to cool in the tin before slicing, transfer to a wire rack and enjoy!

Store in an airtight container in the fridge.

Enjoy my loves,
Claudia xxx