Description
Miso Caramel Banana Cake is a unique dessert that combines sweet and savory flavors, featuring the rich umami of miso, sweet caramel, and ripe bananas.
Ingredients
Scale
- 3 medium ripe bananas (about 1 ½ cups mashed)
- 2 tablespoons white or yellow miso paste
- 1 cup brown sugar, packed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas until smooth. Add the miso paste, brown sugar, melted butter, eggs, and vanilla extract. Whisk until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a medium saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar dissolves, then stop stirring and allow it to boil until it turns a deep amber color (about 5-7 minutes). Be careful not to burn it.
- Once the caramel reaches the desired color, remove it from heat and carefully whisk in the heavy cream (it will bubble up). Then, add the miso paste and butter, stirring until smooth and well combined. Let it cool slightly.
- Once the cake has cooled, drizzle the miso caramel over the top, allowing it to cascade down the sides for a beautiful presentation.
- Slice the cake and serve warm or at room temperature. Enjoy the delightful combination of flavors and textures, with each bite revealing the moist banana cake and rich miso caramel.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- If you want to keep it longer, refrigerate it for up to a week.
- To reheat, warm individual slices in the microwave for about 10-15 seconds.
- If freezing, wrap tightly in plastic wrap and then in aluminum foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Miso Caramel Banana Cake, dessert, unique flavors, banana cake, miso dessert