Miso Pecan Banana Bread Recipe - NYT Cooking - The New York Times

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Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

This banana bread is a formidable treat: moist on the inside, with a crunchy bite around the edges. Banana bread may have emerged to prominence around the 1930’s — in the midst of the U.S.’s Great Depression, alongside the urge to economize recipes and the emergence of widespread baking powder usage — but the dish is now a global mainstay. It’s just as satisfying over coffee in the morning, as a quick bite for lunch or shared over a scoop of ice cream after dinner. The crunch of pecans complements the bread’s softness. Miso adds complexity alongside the banana’s sweetness. Be sure to utilize the ripest bananas you can find because it really will make a difference. This banana bread can hold for several days on the counter or in the fridge, if you have any left.

Featured in: The Secret to a Banana Bread With a Little More Bite

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Ingredients

Yield: One 9- to 10-inch loaf

• ½teaspoon vegetable oil, plus more for pan
• 1cup/120 grams pecans
• 1teaspoon fine sea or table salt
• 2cups/256 grams all-purpose flour
• 1teaspoon ground cinnamon
• ½teaspoon ground nutmeg
• ½teaspoon baking soda
• ½teaspoon baking powder
• ½cup/113 grams unsalted butter, at room temperature
• 1cup/220 grams packed brown sugar
• 2large eggs, lightly beaten
• 3tablespoons milk
• 2tablespoons white miso
• 1tablespoon honey
• 1teaspoon vanilla extract
• 4very ripe bananas, mashed (1¾ cups/358 grams)

Preparation

1. Heat oven to 350 degrees. Lightly oil a 9- or 10-inch loaf tin, then line the base with parchment paper.

2. Toss pecans on a parchment-lined baking sheet with salt and oil. Bake until fragrant, 7 to 10 minutes. When cool, chop to your desired consistency.

3. While the pecans cool, whisk together flour, cinnamon, nutmeg, baking soda and baking powder in a medium bowl.

4. In a large bowl, beat butter and sugar using an electric mixer until creamy, 3 to 4 minutes. Beat in eggs, milk, miso, honey and vanilla extract until well-combined. Gradually beat in dry ingredients until just combined.

5. Using a spatula, stir bananas into the batter to combine evenly. Add half of the pecans (and any salt on the pan) to the batter and mix to combine evenly throughout. Add batter to the loaf pan, smoothing when complete. Sprinkle the remaining pecans evenly on top.

6. Bake until a wooden skewer inserted in several areas around the center comes out clean, 1 hour to 1 hour 20 minutes. Tent with foil if it starts to darken too much on top before the middle is baked through.

7. Let bread sit in tin for 10 minutes before removing and setting on a rack to cool for 60 minutes. Serve with coffee, ice cream or entirely by itself.

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