These simple grain-free banana bread muffins are perfectly sweet, umami, and nutty. Be sure to use very ripe bananas and freeze them at least a couple hours before starting this baking project. Freezing the bananas and then caramelizing them helps to draw out the moisture which is important in order for muffins to bake evenly. Plus I love the depth of flavor that comes from marrying caramelized banana with the white miso!
Miso Banana Bread with Cinnamon Gomashio
These simple grain-free banana bread muffins are perfectly sweet, umami, and nutty. Be sure to use very ripe bananas and freeze them at least a couple hours before starting this baking project. Freezing the bananas and then caramelizing them helps to draw out the moisture which is important in order for muffins to bake evenly. Plus I love the depth of flavor that comes from marrying caramelized banana with the white miso!
Japanese, Fusion • Sweets, Breakfast • Gluten-Free · Allium-Free · Vegetarian
Colors:
Tastes:
🧂🍬
Techniques:
🔥
Tested by 
•Cooked and tested by the Valentiful team
Rating:
Yield: 16 muffins
Serves: 16 (1 muffin)
Ingredients
4 Banana, frozen (make sure they are all the way ripe/black before freezing)
180 g Almond Flour
120 g Coconut Sugar
30 g Flax Seeds, ground
2 g Baking Soda
5 Large each Eggs
75 g Butter (Miyoko’s European Style Cashew Milk Butter, Salted), softened & room temperature
Instructions
Gather mise en place & preheat oven to 350 °F.
NOTE: This temperature is for a still oven, so adjust down to 325 °F if you’re using a convection.
Toast sesame seeds & partially grind them in a suribachi (or small food processor) with coconut sugar, cinnamon and salt. Set aside.
• For tips on how to toast and grind sesame seeds, check out my Gomashio recipe.
Put frozen bananas in a saute pan over medium high heat and cover with a lid. It will take about 5 minutes to thaw the bananas and draw out all the moisture.
Once bananas have thawed, remove the lid and use a spatula to break them into chunks. The bananas will start to caramelize, and reduce down to about half of their original weight. Once all the excess liquid evaporates and caramelization occurs, turn off the heat and set aside to cool.
In a food processor, combine dry ingredients.
Then add the wet ingredients, scraping down the sides as needed. Pulse in the caramelized banana.
Place liners in a muffin tin. Scoop about 55g of batter into each liner and garnish the top of each with 1/2 tsp cinnamon sesame gomashio. Bake at 350 °F for 25-30 minutes, until a knife inserted into the center comes out clean. Let cool before eating or else they will stick to the liners.
NOTE: If you’re using a convection oven at 325 °F, the muffins may require less time to bake so check after 15-20 minutes.
Serving & Keeping
Serve: Room Temp
Make ahead: Ideal for baking ahead. Stock the fridge for the week or freeze for longer storage.
Keeps: Store in the refrigerator in an airtight container for up to 5–6 days.
Beverage: Perfect with hot coffee or tea
Serving & Keeping
Serve: Room Temp
Make ahead: Ideal for baking ahead. Stock the fridge for the week or freeze for longer storage.
Keeps: Store in the refrigerator in an airtight container for up to 5–6 days.
Beverage: Perfect with hot coffee or tea
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