I first spotted Nigella’s banana bread recipe more than 15 years ago. Since then, I have used it as a template to experiment and create a twist of my own. Dare I say, that during the first lockdown, I actually got the recipe down to a tee, until I eventually tried my hand at making Banana Ketchup (wink, wink – origin story ALERT).
I have added miso in my recipe, although you could do without it if you don’t have any at hand – substitute for one banana more and a pinch of salt in your flour mix. However, miso will certainly add umami to your recipe and a complexity and pizzaz to your humble banana bread! It marries really well the sweet earthiness of the banana and bitterness of the dark chocolate used in this recipe. It’s worth a try if you like to elevate your BB game.
Making this recipe into muffins also cuts down the cooking time considerably, making it ideal for batch cooking for packed lunches for grown-ups and kids alike!