Miso Pecan Banana Bread

Ingredients

• 1/2 teaspoon vegetable oil, plus more for pan
• 1 cup/120 grams pecans
• 1 teaspoon fine sea or table salt
• 2 cups/256 grams all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup/113 grams unsalted butter, at room temperature
• 1 cup/220 grams packed brown sugar
• 2 large eggs, lightly beaten
• 3 tablespoons milk
• 2 tablespoons white miso
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 4 very ripe bananas, mashed (1 3/4 cups/358 grams)

Directions

1. Heat oven to 350 degrees. Lightly oil a 9- or 10-inch loaf tin, then line the base with parchment paper.
2. Toss pecans on a parchment-lined baking sheet with salt and oil. Bake until fragrant, 7 to 10 minutes. When cool, chop to your desired consistency.
3. While the pecans cool, whisk together flour, cinnamon, nutmeg, baking soda and baking powder in a medium bowl.
4. In a large bowl, beat butter and sugar using an electric mixer until creamy, 3 to 4 minutes. Beat in eggs, milk, miso, honey and vanilla extract until well-combined. Gradually beat in dry ingredients until just combined.
5. Using a spatula, stir bananas into the batter to combine evenly. Add half of the pecans (and any salt on the pan) to the batter and mix to combine evenly throughout. Add batter to the loaf pan, smoothing when complete. Sprinkle the remaining pecans evenly on top.
6. Bake until a wooden skewer inserted in several areas around the center comes out clean, 1 hour to 1 hour 20 minutes. Tent with foil if it starts to darken too much on top before the middle is baked through.
7. Let bread sit in tin for 10 minutes before removing and setting on a rack to cool for 60 minutes. Serve with coffee, ice cream or entirely by itself.