Miso caramel banana bread is an umami twist on a classic, blending the deep sweetness of ripe bananas with the subtle salty richness of miso. Homemade miso can take up to 12 months to ferment, so try jarred miso first to see if you like it. Check out South River Miso, made in Conway, MA, available at Simpson Springs in South Easton or online at SouthRiverMiso.com.

The miso caramel is wonderfully versatile—drizzle over banana bread or croissants, or use as a mouthwatering topping for ice cream sundaes.

Banana Bread & Miso Caramel Sauce

Banana bread is comforting on its own, but the addition of rich miso caramel sauce transforms this familiar favorite into something unforgettable. The sweet-savory depth of miso balances the natural sweetness of ripe bananas, creating a moist, deeply flavorful loaf that feels both nostalgic and sophisticated.
Print Recipe Pin Recipe

Ingredients
  

Banana Bread

  • 3 very ripe bananas mashed
  • 1 banana sliced lengthwise
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 to 1½ tablespoon white miso paste
  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg

Miso Caramel

  •  ½ cup granulated sugar
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream (warm)
  • 1 to 1½ tablespoons white miso paste
  • Pinch of kosher salt

Instructions
 

  • Preheat the oven to 350°. Grease an 8.5” x 4.5” loaf pan with butter or pan spray.
  • Place bananas in a microwave-safe bowl and cook them for 30 seconds until banana juices are released.
  • Mash and whisk the bananas until slightly chunky banana purée forms.
  • In a large bowl, whisk bananas, brown sugar, granulated sugar, butter, eggs, vanilla, and miso paste until smooth.
  • In a separate bowl, whisk flour, baking soda, salt, and nutmeg.
  • Fold dry ingredients into the wet until just combined.
  • Pour the mixture into the pan and smooth the top with a spatula. Layer sliced banana to the top of the mixture and sprinkle with a teaspoon of granulated sugar.
  • Place the banana bread into the oven and make the miso caramel while the bread bakes.
  • Heat sugar in the saucepan over medium heat, stirring until melted and amber in color. Carefully whisk in butter. It will start to bubble up, and this is completely normal. Slowly add lightly warmed cream, whisking the mixture until smooth.
  • Remove the saucepan from the heat and whisk in miso until fully incorporated.
  • Set aside miso caramel to cool slightly. If the mixture becomes too thick, a teaspoon of water or cream will help thin it out.
  • Bake the bread for 55 to 60 minutes, until a toothpick comes out clean or with a few moist crumbs.
  • Cool the bread for 15 to 20 minutes, then drizzle the miso caramel on top of the banana bread.

Notes

Makes one 8.5” x 4.5” loaf.