Miso Banana Bread

Ingredients

5 overripe bananas (save 1 for garnish)

1 3/4 cups all-purpose flour

1 cup sugar

1/2 teaspoon of baking powder

1 teaspoon baking soda

2 eggs

1/2 cup of almond milk

1/4 cup of white miso

1 stick of butter, softened

1/2 teaspoon cinnamon

1/4 teaspoon salt

A pinch of nutmeg

Method

1. Preheat the oven to 350°. Butter and flour a 9-by-5-inch loaf pan.
2. In a bowl, mash 4 of the bananas until chunky.
3. In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
4. Using a stand mixer fitted with the paddle, cream the butter, sugar and miso at medium speed until fluffy, about 5 minutes.
5. Turn the mixer on low and slowly add the milk, then the eggs 1 at a time until incorporated. Add the mashed bananas; the batter will look curdled.
6. Next, add the dry ingredients and mix until just incorporated.
7. Pour batter into the prepared pan.
8. Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side.
9. Bake for 90 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool on a rack for 30 minutes before removing from pan.