You might know that sea salt and chocolate are like match made in heaven, so the idea to add miso paste in banana bread is similar to adding salt. Miso paste adds a robust saltiness that balance the sweetness of a traditional banana bread. So go ahead, try something new with your next quick bread bake, you won’t regret it!

What Does Miso Paste Taste Like?

Generally speaking, miso has more of a savory or tangy flavor profile. However, lighter types of miso can be more on the sweeter side.

Miso has started popping up in a variety of sweet baking recipes over the years. Some bakers like using miso in cookie recipes for an added depth of flavor and all around flavor complexity.

Why Add Miso to Sweet Recipes?

If you want to add an almost umami flavor to your baked goods like this quick bread recipe, miso paste is great for that!

People find that doing so lends a component of nutty, savory and complementary flavor to their sweet treats. If you don’t have Miso paste, people also love adding tahini to their sweet bakes as well.

When the sugar in your baking recipe reacts with the miso, it creates a sweet like umami flavor instead of just a savory one. So cool right??

Ingredients for Miso Banana Bread

Bananas: The riper the bananas the sweeter your banana bread will be. You want to wait until your bananas are speckled all over with brown spots and soft to the touch.

Eggs: Make sure your eggs are room temperature. Doing so makes sure your recipe comes together more seamlessly and your ingredients blend better.

Almond Flour: This keeps this banana bread gluten and grain free, any brand will do.

Miso Paste: The star of the show in this recipe that makes for the ultimate surprise for your tastebuds. Any miso paste will do, but you can find some recommendations in this link here.

Brown Sugar: This will help contrast the miso and lend a beautiful sweetness to your bread.

Baking Soda: This will help your miso banana bread rise and become light and fluffy. Yum!

Chocolate Chips: You can use dark or milk chocolate chips here. I prefer dark because it adds a nice balance of sweet and bitterness. Plus, you can’t ever go wrong with adding chocolate to a baking recipe!

How to Make Miso Banana Bread

First, preheat the oven to 350F.

Now line a 8×4 baking dish with parchment paper.

How to Store

Tips for Making Your Miso Banana Bread

Oven thermometer: Making sure your oven has preheated to the correct temperature before baking your bread is very helpful to a successful bake. Sometimes our ovens are off a few degrees and other times they are off by a LOT. Having an oven thermometer in your oven to reassure you of your exact temp is very helpful and helps avoid an underdone or overdone bread.

Food scale: This is a great kitchen tool to have when measuring dry ingredients for any baked good. Sometimes we tend to overpack our measuring cups with too much flour and this can lead to a very dense baked good result.

Super ripe bananas: The KEY to making your banana bread sweet and delicious is using overly ripe bananas. Don’t throw away those brown, spotty bananas! Make miso banana bread instead!

Moderate miso: Making sure to use a milder miso paste is a great trick to getting just enough sweetness without over doing it on the savory/umami flavor.

Don’t over mix: Making sure not to over mix your wet ingredients into your dry is important because you want to make sure your bread can rise and be fluffy, not dense and gummy.

How To Serve Your Miso Banana Bread

You can serve this scrumptious miso banana bread on its own fresh out of the pan OR you can add some fun little extras.

Try spreading some peanut butter or nut butter on your slice of banana bread before digging in. You can also add a hazelnut chocolate spread for some extra chocolatey goodness if that’s your thing!

I love adding a scoop of cool ice cream on top of my slice of warm banana bread for an easy and quick dessert treat before bed. No judgment here, only deliciousness!

How to Store This Miso Banana Bread

You want to allow your banana bread to cool COMPLETELY before putting it into a zip lock or air tight glass container. You can leave this banana bread in an airtight container on the counter for 2-3 days or you can freeze your leftovers for up to a month or two.

When you are ready to eat, just allow for the frozen banana bread to come to room temperate and then stick in the microwave or toaster over for a minute or so to allow the chocolate chips to get nice and gooey again!

If you love this Miso Banana Bread recipe, be sure to check out my Double Chocolate Banana Bread recipe that is also gluten free or my Zucchini Banana Bread recipe make with almond flour.

What is your favorite way to eat banana bread? Leave a comment below!


Get the recipe:Miso Banana Bread {with Almond Flour}

This Miso Banana Bread recipe is not only delicious and easy to make, but it's also paleo, gluten-free, and refined sugar-free. Simply made with almond flour, this bread is flavorful and fluffy! Melt some of your favorite nut butter on top or add some butter, and enjoy!
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  • 1 1/2 cup ripe banana, about 3-4 medium bananas
  • 3 eggs
  • 2 cup almond flour, 240g
  • 2 tsp baking soda
  • 2 tbsp white miso
  • 1/2 cup brown sugar

Optional Ingredients

  • 1/2 cup chocolate chips


  • Start with preheating the oven to 350 F.
  • Mash the bananas in a large mixing bowl. Add the eggs, miso paste and brown sugar. Whisk together.
  • Add the almond flour and baking soda to the wet mix and combine with a spatula.
  • Gently fold in chocolate chips and walnuts (optional) to the banana bread batter. 
  • Line an 8×4 loaf pan with parchment paper.
  • Pour the mixture into the loaf pan and top with more chocolate chips.
  • Bake the banana bread in the preheated oven for 55 – 60 minutes or until a toothpick comes out clean.
  • Let the banana bread cool for 15 minutes then cut into slices. Enjoy!


  1. For optional ingredient ideas, check the "Extra ingredients to spice up your banana bread" in the post.
Serving: 1slice, Calories: 243kcal, Carbohydrates: 24g, Protein: 7g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Cholesterol: 37mg, Sodium: 323mg, Fiber: 4g, Sugar: 13g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.