Fudgy Banana Bread with Grapes and a Gamechanging Secret Ingredient
Your familiar, comforting banana bread upgraded with grapes and -- surprise -- miso!
Servings: 8
Ingredients
- 250 g very ripe bananas (2-3 medium)*
- 100 g red grapes**
- 1/2 C vegan butter
- 3 Tbsp sweet white miso
- 1/2 C granulated white sugar
- 1/2 C brown sugar
- 2 Tbsp blackstrap molasses (optional: adjust brown sugar to 1/4 C if using)
- 2 eggs worth of vegan egg replacer product (can use flax eggs)
- 1 tsp vanilla extract
- 1 ¾ C all-purpose flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F (skip if using an air fryer to bake the bread). Line a bread loaf tin or cake tin with parchment paper.
- Peel the bananas. Mash them and the grapes with a fork, leaving a few grapes intact.
- Using a stand mixer, hand mixer, or a strong hand with a fork, cream together the butter, miso, and sugars until light and fluffy (around 2 minutes on medium speed). Add the mashed fruit, egg replacer, vanilla extract, and mix to combine well.
- Sift together all of the dry ingredients and add to the wet ingredients. Mix until smooth, using a spatula to scrape up any dry bits from the bottom of the bowl.
- Pour the batter into your prepared baking vessel. Bake in the oven for 60-75 minutes, or until a toothpick comes out clean. If using an air fryer, cover the loaf/cake tin with foil and "fry" at 300F for 45 minutes, or until a toothpick comes out clean. If desired, remove the foil during the last 5 minutes to develop a nice crust (this will be the sweetest part of the bread due to caramelization of the sugars).
- Allow to cool slightly before removing from the tin. Cool on a wire rack for 20-30 minutes before slicing. Enjoy hot or toasted the next day!
Notes
*For a less dense bread that's slightly lighter on banana, use 150-200g banana.
**You can use green grapes, but they tend to be a bit more sour than the red variety. If you prefer this, it might be a nice juxtaposition to the richness of the banana bread.