This Unexpected Ingredient Is the Key to a Better Banana Bread

Fri, 01 Feb 2019 12:00:00 -0500

Banana bread gets a savory upgrade. Photo by Rocky Luten

Miso is in vogue. From Nobu’s famous miso-marinated black cod, to fancy restaurant sauces and glazes, to miso caramel apples, no longer is Japan's funky fermented soybean paste confined to the realm of soups. At home, I’m often to blame for spiking my family’s meals with a much-too-liberal dose of miso. To date, I’ve managed to work my trusty tub of miso paste into marinades, salad dressings, mushroom pastas, and most recently, banana bread.

Yes, you heard right.

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