Ingredients
- Nonstick cooking spray, for the pan
- 1 stick (8 tablespoons) unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 2 large eggs, lightly beaten
- 1/4 cup plus 3 tablespoons caramel sauce
- 1/4 cup plus 1 tablespoon white miso paste
- 1 3/4 cups all-purpose flour (see Cook's Note)
- 1 cup toasted pecans, chopped (see Cook’s Note)
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)
Directions
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.
- Whisk the butter, milk, vanilla, eggs, 1/4 cup of the caramel sauce and 1/4 cup of the miso in a medium bowl until smooth. Whisk the flour, pecans, sugar, baking soda, cinnamon and nutmeg in a separate medium bowl. Add the flour mixture to the butter mixture and whisk to combine. Fold in the mashed bananas.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the middle comes out clean, 65 to 75 minutes. Let cool in the loaf pan for 10 minutes, then tip out onto a wire rack to cool completely, about 1 hour.
- Meanwhile, whisk the remaining 3 tablespoons caramel sauce and 1 tablespoon miso in a small bowl until smooth. Once the bread is cool, drizzle the caramel sauce over top and slice to serve.
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