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1 2/3 cup flour
1 tsp baking soda
1/2 tsp baking powder
4 small-medium super ripe bananas + 1 to top, if desired
1/3 cup oil or melted butter
3/4 cup sugar
1/4 cup miso paste
2 eggs
1/2 cup buttermilk  
1 tsp vanilla extract
1/2 tsp cinnamon (optional) 


Preheat your oven to 350 degrees F. 

Prepare a loaf pan by greasing and lining with parchment, with just two of the sides extended to make it easier to lift the loaf out later. 

First combine your dry ingredients (flour, baking soda & powder, and cinnamon) in a small bowl. 

Next, in another larger bowl mix together your oil or butter with the sugar thoroughly. Next add in your eggs and beat until the mixture is fluffy and lightened in color. Add in the miso paste, then the buttermilk and vanilla. 

In a food processor or a blender, puree 4 of your bananas.  Add your banana puree to the wet ingredients.

Note: Many people prefer to mash theirs by hand, and that is totally fine here too! But I prefer mine completely pureed and almost frothy. I think it makes for a softer consistency to the bread and an even banana flavor throughout with no chunks. 

Add the dry ingredients to the wet and stir until just combined. You don’t want to over mix here, some lumps will occur and are just fine. 

Pour the batter into the prepared pan.  

If you have room in the pan and would like to, split your remaining banana in half lengthwise and place it on top of the loaf. No need to push it down, it will naturally sink and the bread will rise up around it. 

Note: If you have a 10x5 inch pan, you definitely have room for this— but if you have a 9x5 inch like me, you may choose to use only half of the banana (you can even slice that half again lengthwise to make two long, thin banana slices) to avoid adding weight to push the batter up the sides or forgo it altogether to make sure your loaf doesn’t spill out as it rises during baking. 

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