Strawberry Miso Banana Bread

If you appreciate a hint of savory with your sweets, this Strawberry Miso Banana Bread has got your name written all over it.  Gather that last pint of summer fruit and bake up this crave-worthy quick bread.

People fall into two categories after Labor Day: those who immediately pack away the flip flops, and those who pray to the weather gods for an Indian Summer.  I fall into the latter category, and hope to be scampering on the beach well past the autumnal equinox (fingers crossed).

That endless summer mindset extends to to my palate.  September is waaaay too early for me to get into pumpkin anything (and honestly, there's no good time for a pumpkin spice latte - blech), and baked apple goods - including cider donuts - are the stuff October is made of.  

Combining sweet berries, bananas, and an undeniable umami flavor, this Strawberry Miso Banana Bread is the perfect just-past-Labor Day baking project.  Based on this recipe from Food and Wine Magazine, this strawberry-laden version features whole and ground oats for added heft and fiber.  The miso itself is a must - use it in this recipe, throw some into your first batch of fall broth (in place of salt), and make the dressing recipe featured here for a major salad upgrade.  

Yes, this contains white flour and sugar, but this Strawberry Miso Banana Bread can serve as the base for an uber-healthy dessert.  Slice it thin, top with Greek yogurt, and add MORE strawberries on top.  How many more?  Eight, to be exact.  Eight strawberries (1 cup) contain more vitamin C than an orange, plus 3g of fiber.  Check out more strawberry facts from the California Strawberry Commission.  They know a thing or two about this much-loved fruit: The Golden State grows them year-round.  

Here's to a summery September.  Enjoy your food.  Enjoy your life!

Strawberry Miso Banana Bread


Adapted from Food and Wine Magazine


3 medium bananas, lightly mashed

1 C. sliced strawberries

1 stick of butter, softened

1/2 C. buttermilk

1/2 C. sugar

2 eggs

1/3 C. white miso

3/4 tsp. baking powder

1 tsp. baking soda

1 1/4 C. all purpose flour

1/2 C. old fashioned oats, ground

1/4 C. + 1 T. old fashioned oats, divided

5 whole strawberries


Preheat oven to 350 degrees F (I use the Breville Smart Oven Pro on the convection setting).  Grease and lightly flour a 10 x 5 inch metal loaf pan and set aside.

In stand-up mixer fitted with paddle, combine butter and sugar until light and fluffy.  Add miso until well-combined, then buttermilk.  Add eggs one at a time, and finally, the bananas.  If you're not using a stand-up mixer, a hand-held mixer will do just fine.

In a separate bowl, combine flour, ground oats, 1/4 cup whole oats, baking powder, and baking soda.  Sift with fork.  Gradually add to liquid mixture until just combined.  

Pour half the batter into the prepared pan.  

Toss sliced strawberries with a sprinkle of flour.  Add on top of batter.

Cover with remaining batter.

Slice remaining 5 whole strawberries in half, and place on top of batter, seed side down.  Sprinkle remaining tablespoon of oats on top.  

Bake for 30 minutes, then cover with loosely-tented foil for an addition 45 minutes to an hour.  The bread is ready when a knife inserted into the center comes out clean.

Allow bread to cool completely on wire rack before removing from pan.  Slice and enjoy!