Print Recipe

Banana Bread with Miso Streusel

Course: Dessert
Cuisine: American
Keyword: banana, bread, loaf, miso, quick bread, streusel
Servings: 1 (9x5 in.) loaf pan



For the miso streusel

  • ¼ cup granulated sugar
  • cup light brown sugar, packed
  • 2 tbsp miso paste
  • 4 tbsp melted butter
  • ¼ cup rolled oats
  • ¾ cup all-purpose flour

For the banana bread

  • 1-½ cup all-purpose flour
  • ½ tsp cinnamon
  • 1-¼ tsp baking soda
  • 1 tsp kosher salt
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, room temperature
  • cup whole plain yogurt, room temperature
  • 2 large eggs, room temperature
  • 2 large over-ripe bananas, mashed (yields 1 cup)
  • flakey sea salt optional


For the streusel

  • In a medium bowl, add both sugars, miso paste, rolled oats and flour until just combined.
  • Pour in melted butter and mix until well combined, squeezing small bits together in your hands to form crumbs. Set aside.

For the banana bread

  • Preheat oven to 350 degrees Fahrenheit. Prepare loaf pan by smearing pan with butter or oil and lining with parchment paper, leaving an inch or two of overhang to easily lift the banana bread out of the pan once baked.
  • In a medium bowl, combine flour, cinnamon, salt and baking soda.
  • In the bowl of a stand mixer, cream together sugars and butter until fluffy. Add plain yogurt and mix until combined.
  • Crack in eggs, one at a time, mixing until well combined after each addition. Add in mashed bananas and mix until well combined. Scrape down the sides as of the bowl as needed.
  • Add in dry ingredients and mix until just combined, ensuring not to over-mix and stopping to stir by hand if needed.
  • Pour into loaf pan, top generously with streusel and flakey sea salt and bake for 50-55 minutes or until toothpick inserted comes out clean. Allow to cool before serving.