Miso Date Banana Bread

hand holding a freshly cut slice of miso date and banana bread

This Miso Date Banana Bread is about to become your new favourite version of a classic. It's soft, moist, deeply flavourful and made refined sugar free thanks to ripe bananas and Medjool dates. The white miso adds a subtle salty-savoury depth that makes every bite taste rich, balanced, and just a little mysterious in the best possible way.

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Servings: servings

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 40

Rest Time: 30

Total Time: 1 20

Equipment

1 standard loaf pan
oven, large bowl, spatula

Ingredients

3 bananas very ripe
½ cup coconut sugar*
3 tbsp miso*
½ cup olive oil
3 eggs
1 tsp vanilla
2 cups flour*
½ cup almond flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
5 medjool dates roughly chopped
1 tbsp sesame seeds

US Customary - Metric

Instructions

Preheat oven to 375. Place parchment into a standard loaf tin and set aside.
Mash bananas in a large bowl, add sugar, miso and oil and whisk to combine.
Add eggs and vanilla and whisk until homogeneous.
In a separate bowl, whisk flour, baking powder, soda, cinnamon and salt.
Add dry to wet. Mix well until no dry ingredients remain.
Fold in roughly chopped dates, being careful not to allow dates to clump together.
Transfer batter to the prepared tin. Smooth out the top. Draw a line down the middle of the batter with your spatula to help form a “crack” once baked.
Top with sesame seeds
Bake for 40-42 minutes or until a toothpick comes out with a few crumbs. Be careful not to overcook.
Allow the bread to rest for 10 minutes in the tin before removing to cool on a wire rack.

Notes

Brown sugar or white sugar would work too!
I use white miso, which is the mildest miso.
You can swap for gluten-free flour. I use Bob’s because it contains guar gum (a thickener and binder).

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.