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If it is hot where you are and you have absolutely no intention of turning on your oven, I get it.
Bookmark this banana and date bread and come back to it when the air starts to cool down, the sweaters come out, and baking suddenly feels romantic again. You could also make my Banana Date Bliss Balls instead if you need a no-oven situation right now. I support both choices.
But if you are willing to turn on the oven, even just for one loaf, this one is worth it. I have a very real love affair with miso. I mean, I bake with it a lot. Peanut butter miso cookies, miso maple granola, crispy grain-free granola cookies, black tahini brown butter chocolate chunk cookies — you get the point, and clearly, I have no intention of stopping.
Miso offers a depth of flavour that just does not compare. It has this salty, savoury, umami richness that plays incredibly well with sweet ingredients like dates, brown butter, sugar, chocolate, and, in this case, very ripe bananas. It sets your baking apart from the rest. People take a bite and know something is different, but they cannot quite place it. I love watching their eyes light up when they realize they are eating something familiar, but better.
This miso banana bread has been sitting in my notes app for way longer than I would like to admit. I played around with the amount of miso because too much makes the bread too salty, and too little makes you wonder why bother. Three tablespoons was the magic number. The umami comes through, but it does not overwhelm. And dates with miso? A match made in heaven. This will absolutely not be the only recipe I create featuring this duo, so make sure you are subscribed so you never miss a recipe.
We all know and love classic banana bread. It is cozy, familiar, forgiving, and one of the best ways to use bananas that have gone from “perfectly ripe” to “absolutely no one is eating these unless they become baked goods.” I have bananas on hand at all times, and I rarely eat them on their own anymore. They’re one of my favourite ways to naturally sweeten recipes while keeping them moist and tender.
This miso banana bread recipe takes everything we love about an easy banana bread recipe and gives it a modern little upgrade, while still being just as easy! The bananas bring sweetness and moisture. The dates bring chewy caramel pockets. The miso paste adds depth. The olive oil keeps everything soft. The sesame seeds on top give a subtle nutty finish. It is still banana bread. It is still easy. It is still the kind of loaf you want with coffee, tea, or a little Greek yogurt on the side. It just has a little more personality.
The same simple ingredients you’d expect from a classic banana bread recipe, but with just one or two additions that make this banana bread exceptional! Here’s what you’ll need:
Start by preheating your oven to 375°F. Line a standard loaf pan with parchment paper and set it aside. I like leaving a little parchment overhang so the loaf is easy to lift out after baking.
Add the ripe bananas to a large bowl and mash them well. You want them soft and mostly smooth, but a few little lumps are totally fine. This is banana bread, not a beauty pageant. Add the coconut sugar, white miso, and olive oil to the mashed bananas. Whisk until everything is well combined. Take an extra moment here to make sure the miso is fully incorporated, because no one wants a surprise salty clump in the middle of their slice. Add the eggs and vanilla, then whisk again until the mixture looks smooth and cohesive. It should be glossy, thick, and well mixed.
In a separate bowl, whisk together the flour, almond flour, baking powder, cinnamon, and salt. This helps distribute the leavening evenly so the loaf bakes properly. Add the dry ingredients to the wet ingredients. Use a spatula to mix until no dry flour remains. Be thorough, but do not overmix.
Fold in the roughly chopped Medjool dates. Try to separate them as you add them so they do not clump together. You want little pockets of date throughout the loaf.
Spoon the batter into your prepared loaf pan and smooth out the top. Use your spatula to draw a line down the middle of the batter. This helps guide that beautiful crack down the centre once it bakes. Sprinkle the sesame seeds over the top of the batter.
Bake for 40 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs. Be careful not to overbake. A few crumbs are good. Allow the bread to rest in the tin for at least 10 minutes before removing it to cool on a wire rack. This helps the loaf set and makes it easier to slice.
Store leftover banana and date bread in an airtight container at room temperature for up to two days, or in the fridge for up to five days. If storing in the fridge, I recommend warming a slice slightly before eating. A few seconds in the microwave or a quick toast brings the texture back to life. You can also freeze this loaf. Slice it first, then wrap individual slices and store them in a freezer-safe bag or container. This makes it easy to grab one slice at a time whenever a banana bread craving hits.
Can I make this banana bread gluten free? Absolutely, all you need to do is swap the all-purpose flour for a good-quality gluten-free 1:1 flour blend. I like using a blend that includes guar gum or xanthan gum because it helps bind the loaf and gives a better texture.
Can I use brown sugar instead of coconut sugar? Yes, brown sugar or white sugar will work in place of coconut sugar. Brown sugar will give the loaf a rich, caramel-like flavour that pairs really well with the miso and dates.
What kind of miso should I use? Use white miso for this recipe because it’s the mildest miso and works best in sweet baking. Stronger miso varieties may overpower the loaf.
Can I make this without dates? Yes, but the dates add lovely chewy sweetness. You could replace them with chopped walnuts, chocolate chips, or leave them out entirely.
How to tell if banana bread is done baking? Banana bread is done when the top is golden, the centre looks set, and a toothpick inserted into the middle comes out with a few moist crumbs. If it comes out wet, it needs more time. If it comes out completely dry, it may be overbaked.
Why is my banana bread dense? Dense banana bread can happen if the batter is overmixed, the bananas are not ripe enough, or the loaf is underbaked. Mix gently and make sure the centre is fully set before removing it from the oven.
I would love to hear about it in the comments! Leave a rating and then try these recipes next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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