when adding all the good things to an already very good thing makes an even better thing
ingredients
¾ cup unsalted butter
3 tbsp white miso paste
1½ cups very ripe mashed banana, about 3 large bananas
1 cup firmly packed light brown sugar
2 large eggs
⅓ cup sour cream
1 tsp vanilla extract
2 cups plain flour
¼ cup rolled oats
1 tsp bicarbonate of soda
1 tsp baking powder
1½ tsp ground cinnamon
Flakey salt
method
Preheat the oven to 150°C fan-forced. Line a 22 x 12cm loaf tin with baking paper.
Place the butter in a saucepan over medium heat. Cook, swirling occasionally, until the butter foams, smells deeply nutty and the milk solids turn golden brown. Remove from the heat and whisk in the miso until combined. Allow to cool slightly.
Measure ¼ cup of the miso brown butter into a bowl. Add ½ cup flour, ¼ cup brown sugar, the rolled oats, ½ tsp cinnamon and a pinch of flaky sea salt. Mix with a fork until rough, chunky crumbs form. Refrigerate while you prepare the batter.
Pour the remaining miso brown butter into a large mixing bowl. Add the remaining ¾ cup brown sugar and whisk to combine. Add the mashed banana, eggs, sour cream and vanilla and whisk until smooth.
Add the remaining 1½ cups flour, bicarbonate of soda, baking powder, remaining 1 tsp cinnamon and a pinch of salt. Fold gently until just combined, stopping as soon as no dry flour remains.
Pour the batter into the prepared tin and smooth the top. Crumble the chilled streusel over the batter, keeping some larger clusters intact.
Bake for 60–70 minutes, or until golden and a skewer inserted into the centre comes out with a few moist crumbs but no wet batter. If the streusel begins to brown too quickly, loosely cover with foil.
Leave in the tin for 15 minutes before transferring to a wire rack. Allow to cool until just warm before slicing.
Makes 1 loaf, approximately 10 slices.
