Marbled miso multigrain banana bread
This recipe is inspired by two very famous banana breads – Yi Jun Loh’s Secret Ingredient Banana Bread, and Smitten Kitchen’s decadent marbled banana bread. Miso has a wonderful affinity with banana, bringing out its caramelly notes, as well as balancing the sweetness of the cake batter. We’ve used spelt flour and ground flaxseeds here, but you could experiment and try another milled seed mix, like Linwoods Milled Flaxseed, Almonds, Brazil Nuts, Walnuts & Co-Enzyme Q10, or another wholegrain flour, such as einkorn or khorosan.
Ingredients
Metric
Imperial
- 400g of banana, peeled weight, about 5 medium bananas, plus one extra banana for garnish
- 50g of white miso
- 100g of unsalted butter, at room temperature, plus extra to grease
- 150g of light brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 4 tbsp of Linwoods Milled Flaxseed
- 1 tsp bicarbonate of soda
- 1/2 tsp mixed spice
- 100g of plain flour
- 65g of wholemeal spelt flour
- 20g of cocoa powder
- 100g of dark chocolate, roughly chopped, or high quality dark chocolate chips
- 3 tbsp of Demerara sugar
Equipment
- Loaf tin
Method
Grease a 900g loaf tin with butter and line with a ‘saddle’ of baking paper. It should go over the base and up two of the sides, with a bit sticking out at the top. This excess will be used to lift the banana bread out later
Mash the 400g bananas in a medium bowl and set aside
- 400g of banana, peeled weight, about 5 medium bananas
Add the miso, butter, sugar and vanilla to the bowl of a stand mixer fitted with the paddle attachment, or to a large mixing bowl. Beat on medium speed, or with an electric whisk, for about 3-4 minutes, pausing regularly to scrape down the paddle, sides and up from the bottom of the bowl
- 50g of white miso
- 100g of unsalted butter, at room temperature, plus extra to grease
- 150g of light brown sugar
- 2 tsp vanilla extract
Beat in the eggs and mashed bananas, then mix in the flaxseeds, bicarbonate of soda and mixed spice
- 2 eggs
- 4 tbsp of Linwoods Milled Flaxseed
- 1 tsp bicarbonate of soda
- 1/2 tsp mixed spice
Mix in 65g of the plain flour and all the spelt flour until nearly all combined, then stop the mixer. Use a rubber spatula to mix in any last pockets of flour, scraping up the batter from the bottom and down the sides
- 65g of plain flour
- 65g of wholemeal spelt flour
Once you don’t have any floury pockets remaining, divide the batter in half
Add the cocoa powder and chocolate chips (if using) to one batch of batter and the remaining 35g flour to the other. Mix each to combine. Be very gentle with the cocoa powder batch at first, since it has a tendency to puff up and fly everywhere
- 20g of cocoa powder
- 100g of dark chocolate, roughly chopped, or high quality dark chocolate chips
- 35g of plain flour
Preheat the oven to 180°C (160*C fan)
Dollop the batters in alternating spoonfuls into the lined tin so you have a checkerboard pattern. For the next layer, alternate the order. Once you’ve used up all the batter, draw two figures of eight through the batter using an offset spatula or a paring knife – you only want to very lightly marble the colours together
Cut the reserved banana in half lengthwise and lay cut-side up on top of the loaf, pressing in very gently. Sprinkle over the demerara sugar, making sure to get plenty on the banana so it caramelises nicely
- 3 tbsp of Demerara sugar
- 1 banana
Bake the loaf for 1 hour 10 minutes then stick a cake tester and/or digital thermometer into the centre to check if it’s ready. There might be a bit of melted chocolate stuck to the probe or tester from the chocolate chips, but it should be mostly dry, and the thermometer should read 96-97°C. If it’s still wet, bake for another 5-10 minutes (depending on how much raw batter was on the skewer) then check again
Rest in the tin for 20 minutes, then gently lift out, remove the paper and leave to cool completely on a wire rack
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