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Miso Banana Bread
Adapted from Food and Wine
makes one large loaf or 16 small mini loaves
Miso is a paste made from cooked soybeans. White Miso is the mildest form, usually made with rice and soybeans. It adds a slightly sweet and salty nuance to this banana bread. Readily available, usually in the refrigerated section, a small container lasts a long time. You will find yourself adding this to soups and sauces for a nice salty umami layer of flavor. Go ahead and buy a carton!
5 medium overripe bananas
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick butter, softened
1/2 cup granulated sugar
1/2 cup turbinado sugar
1/4 cup white miso
1/2 cup buttermilk
2 eggs
2 bananas, slightly ripe for topping, optional
Preheat oven to 350º. Lightly spray a 10 x 5 loaf pan with cooking spray and then line with parchment paper, leaving a 1/2″ edge to assist in removal of loaf.
Alternately do the same thing with mini loaf pans, lining with small strips of parchment paper. Spraying the pan first helps the paper to settle in and stick. Lightly spray the paper in the pan (s)
Mash the bananas until chunky. In another bowl, whisk the flour, baking soda, baking powder and salt.
Using a stand mixer fitted with the paddle, cream the butter, both sugars and miso at medium speed until fluffy, about 5 minutes. At low speed, slowly add the buttermilk and then beat in the eggs 1 at a time until incorporated. Beat in the mashed bananas. The batter will look curdled. Add the dry ingredients and mix until just blended. Scrape the batter into prepared pan (s).
If using bananas on top of bread, slice the remaining bananas into “coins” and arrange them on top of the batter, in a row. Lightly press banana slices into batter. 
Bake loaf for 90 minutes (about 20 minutes for smaller loaves) or until a toothpick inserted in the center comes out clean. Let the bread cool on a rack for 15-30 minutes before turning out to cool completely. 