Miso Banana Bread

1. Preheat oven to 350° F. Grease 9×5 inch loaf pan or line it with parchment paper, and set aside.

    

    

   Over medium heat, add mashed bananas, butter, sugars, and miso to a pan. Cook and stirring often until the butter melts and then begins to simmer. Turn the heat down to low and let simmer for about 3-5 minutes, stirring occasionally.

    

   Remove from heat and let slightly cool for about 10-20 minutes. Sticking it in the fridge helps speed this up.

2. In a large bowl combine the eggs, oil, buttermilk, and vanilla extract. Add the now-cooled banana mixture and whisk together. Sift the dry ingredients into the wet ingredients and gently fold until combined. Do not over-mix the batter.

   Once just combined, pour the prepared pan. Smooth the batter so it's even with the back of a spoon or spatula. Split a ripe peeled banana down the middle vertically before adding it to the top.

   Bake for about 45-50 minutes, or until a toothpick inserted comes out clean. Take care not to overbake. Allow it to cool for 30 - 40 minutes in the pan before removing it to cool completely on a wire rack.