This small batch banana miso bread is perfect for when you are craving banana bread but don’t want to bake a full loaf or when you have one ripe banana that needs to be used.
The miso and butter (I prefer salted) give this banana bread a wonderful salted caramel vibe. This recipe uses almond flour and corn flour, making it gluten-free. Make sure you check the ingredients for the corn flour as some products labelled as such are actually made from wheat.
Because of the small format, the ideal cooking appliance for this recipe is a toaster oven. If you don’t have one, you can use a regular or microwave oven instead. Obviously, it will cook quicker (and won’t brown the same) in a microwave oven.
Small batch banana miso bread
Equipment
- 2 ramekin
- toaster oven or oven
- blender or food processor
Ingredients
- 1 ripe medium banana
- 1 large egg
- 2 tsp butter
- 1 tsp white miso
- 1 tsp honey or maple syrup
- 3 tbsp almond flour
- 1 tbsp corn flour
- 1/2 tsp baking powder
Instructions
- Preheat oven or toaster oven to 180°C.
- Grab 2 ramekins or other oven-safe containers. Add 1 tsp butter to each of the ramekins and place them in the oven until the butter is melted. Swirl the butter to spread it on the bottom and edges.
- In a blender or food processor blend banana, egg, miso, melted butter (do not clean the ramekin!) and honey until smooth. If you don't have a blender, use a fork to mash banana and then incorporate the rest of the ingredients with the fork as smoothly as possible.
- In a bowl, mix almond flour, corn flour and baking powder using a whisk or fork.
- Mix wet and dry ingredients with a spatula or spoon.
- Pour banana mixture in ramekins and bake until brown on top and firm to the touch in the middle, around 20-25 minutes.
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