Nutty Miso Banana Bread#BreadBakers

Making a bread with bananas is best to use is ones that are very brown or turning black and overripe and that no one is willing to touch those. You will love this unique style of banana bread so much that you will want to eat it all the time, it's buttery, chocolaty and the miso gives a punchy dose of umami.

Miso is a paste made by fermenting soybeans — it is typically used in Japanese cuisine, taste so good, it gives a slight salty and umami taste that is incredible. I have used organic red miso, any type of miso paste will do. If you’re worried about it being overwhelming in flavor and taste, in banana bread, just trust me you can't really tell the taste in this bread and you would just think that it was a really good, delicious, loaf of bread. This is a big loaf use a 9×5 inch loaf pan, I used a 8×4 inch pan and it took more than an hour to bake.

Ingredients
100 Grams Butter - softened
245 Grams Fine Brown Sugar
2 Large Bananas- mashed
¼ Cup Miso Paste
¼ Cup Greek Yogurt / Hung Curd
2 Large Eggs
1 Teaspoon Vanilla Extract
250 Grams All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Salt
¾ Cup Small Chocolate Chips
½ Cup Chopped Walnuts, Pecans & Almonds
Method
Preheat the oven to 170°C.

Sieve the flour, salt, baking powder and soda, keep aside.
In a blender jar add the banana and miso paste and pulse it 2 -3 times to that paste well mixed. Keep aside.
In a large bowl beat the butter and brown sugar and whisk until light and fully. Add the eggs and vanilla extract, whisk until incorporated. Then add the banana miso mixture and whisk well. Add the flour and yogurt mixture in batches and fold it in with a spatula till all the flour and yogurt is incorporated and no lumps are formed. Fold in the chocolate chips and nuts.

Pour this in greased and lined 9x5 inch loaf pan & bake (see my notes) in a preheated oven for about 35 to 45 minutes or until a toothpick inserted comes out clean.

Let it cool , then slice & enjoy!

My Notes

Half way through the baking time tent the pan with a aluminium foil for the loaf tends to brown faster on top.
Labels: Breakfast, Dessert, Snack, Banana, Breads, Miso Paste, Asian Cuisine, Bread Bakers, Quick Bread

The Blurb #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Bread Bakers - October 2026  theme  is Bread With Nuts

• Classic Alabama Pecan Bread from Food Lust People Love
• Coconut Flour Banana Nut Bread from Passion Kneaded 
• Cranberry Pecan Boule from A Day in the Life on the Farm
• Easy Cinnamon Nut Loaf from A Messy Kitchen
• Maple Pecan Cinnamon Rolls from Magical Ingredients
• Mini Chocolate Almond Babka from Karen's Kitchen Stories
• Nutty Miso Banana Bread from Sneha's Recipe 

Lime Sponge Cake#SundayFunday

This Lime Sponge Cake is easy to make with a refreshing zesty lime flavour. Topped with a drizzle or lime flavoured glace icing. Made this simple cake for a friends birthday since he does not like icing decided to a simple lime glaze icing.

Makes 6" round cake
Ingredients
1 Teaspoon Lime zest
30 Ml Lime juice
30 Grams Vegetable Oil
1 Teaspoon Vanilla extract
3 Large Eggs - seperate - the whites & yolks whites
1 Teaspoon Lime juice
70 Grams Sugar
80 Grams Cake flour
For The Lime Sugar Glaze
Lime Juice - as required
1 Cup Icing sugar
Method

Zest the lime and then squeeze out the juice. Measure the lime juice in the bowl add the zest, vanilla essence and vegetable oil, mix well, keep aside.
In another large bowl add in the egg white add a teaspoon of lime juice and beat till light and fluffy, then add in the sugar a little at a time till it form soft stiff peaks. In add in the egg yolk one at time and lightly beat till all the yolks are incorporated. Now add in the sieved cake flour and fold it lightly with a spatula till no dry flour is seen. Then in the oil lime mixture 2 tablespoons of cake batter and mix well till incorporated. Now mix this into the cake batter folding lightly till incorporated. Pour this into a greased and lined 6" inch /15 cm round cake pan. Tap the pan on the work surface twice to remove any air bubbles.

Bake in a preheated oven at 180°C for 30 -35 minutes or until a toothpick inserted comes out clean. Cool completely then removed it from the pan.
For The Lime Glaze

Mix the icing sugar with enough lime juice to make icing that is firm enough to be drizzled over the top of the cake without it pouring off. Use a blunt knife to drizzle the icing over the cake. Leave for an hour for the icing to set.The texture of this sponge cake is light and moist and soft. 

You will love the zesty flavor of the lime in this cake. Enjoy!!
Labels: Cake, Egg, Lime, Sunday Funday

For Sunday Funday we are sharing "Sponge Cake Recipes"

Blueberry Swiss Roll from A Day in the Life on the Farm 

 Busy Woman's Sponge Cake from Our Good Life 

 Genoise Madeleines from Karen's Kitchen Stories

 Lime Sponge Cake from Sneha's Recipe

 Mini Victoria Sponge Cakes from Amy's Cooking Adventures 

 Mixed Berry Sponge Cake from Mayuri's Jikoni

American Parker House Rolls#BreadBakers

This Parker House Rolls are soft, buttery, fluffy and delicious. They are so light and easy to make and can be easily made ahead of time. The recipe for Parker House Rolls first started appearing in cookbooks in the 1880s.

For Bread Bakers this month our theme is American Breads, decided to try these rolls, there is no difference in preparing the dough - just as we make any other dinner rolls, only difference is in the shaping method.

These dinner rolls are made by flattening the center of a ball of dough with a rolling pin or skewer, then folding the dough in half and the folding of dough on itself while shaping the rolls.

The top of the dough is brushed with butter which gives a nice rich and buttery flavor to the parker house rolls. My tip - I have made these roll small, would suggest that they should be made a little bigger. These a really good to make sandwiches too.

Ingredients
350 Grams All Purpose Flour
135 Ml Milk
1½ Teaspoon Instant Yeast
35 Grams Sugar
¾ Teaspoon Pink Himalayan Salt
50 Grams Butter
1 Large Egg
Method
In to a bowl add in the lukewarm milk, yeast, sugar, salt and egg. Combine them together. Then add in the butter (preferably softened, at room temperature which is easy to blend).Now add the flour into this and combine everything together.

Now transfer the dough on to a clean work surface and we need to knead the dough until it forms a smooth and elastic dough.
Keep the well kneaded dough on the counter and cover it with a bowl. Let the dough sit and relax for 30 minutes. 

After 30 minutes this dough doubled in size.

After 30 minutes of resting the dough, place it on a lightly floured work surface. Roll the dough using a rolling pin into an approximate square shape of 11 inches x 11 inches x ½ inch thick. So that the sheet has a thickness of ½ inch.

Brush the top of dough with softened butter or melted butter.
Divide it into equal pieces. The more similar they are in size, the more even they will get baked).

Now take a toothpick and make a light indent in the center.

Fold the dough on to itself, to ¾ of the length as shown above.

Place the rolls on the prepared baking tray (greased or lined with parchment paper) with the smooth surface on top. This will prevent the rolls from unfolding while they proof and bake.

Cover the dinner rolls with a plastic film and let them rise until they puff up really well. 

Bake the dinner rolls at 180°C with both elements on for 15-18 minutes. The baking duration may vary according to the size of the rolls. Bigger rolls will take longer and smaller rolls will get baked in less time.Brush them with butter as soon as they are out of the oven.

Enjoy the softest fluffiest, buttery Parker House Rolls! 

Labels: American, Dinner Rolls, Egg, Breads,Bread Bakers, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "American Bread Recipes"

• All American Batter Bread with Discard from A Messy Kitchen
• American Parker House Rolls from Sneha's Recipe
• Mount Vernon Breakfast Gems from Food Lust People Love
• Spoon Rolls from Karen's Kitchen Stories

Low Carb 2 Ingredient Oats Bread#AlphabetChallenge

This low carb, gluten free, light, quick and easy bread, do try this bread is really good for sandwiches. 

Ingredients
2 Eggs
4 Tablespoons Gluten Free Oat Flour
½ Teaspoon Baking powder
¼ Teaspoon Garlic Salt / All Purpose Seasoning
½ Tablespoon Olive Oil
Method

Break the egg in a large bowl add the oats powdered, garlic salt, olive oil and whisk well, till it forms a smooth batter without lumps. Pour this into a silicon muffin pan and bake at 180°C in a preheated oven for 18 -20 minutes.

Cool the bread then unmold.

Slice and make a sandwich of your choice. This bread is perfect for sandwiches. 
Labels: Alphabet Challenge, Baked, Gluten Free, Low Carb, Oats, Egg, Breads

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "L" 

• Deviled Eggs with Lemon Caper Remoulade from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Lamb Shoulder Roast from Food Lust People Love
• Greek Pork Chops from A Day in the Life on the Farm
• Instant Pot Spicy Moroccan Lamb and Lentil Stew from A Messy Kitchen
• Lasooni Palak from Mayuri’s Jikoni
• Lemon Lavender Scones from Blogghetti
• Lemon Lush from Jolene’s Recipe Journal
• Lentils, Sweet Peppers, Spinach, and Linguica from Karen’s Kitchen Stories
• Low Carb 2 Ingredient Oats Bread from Sneha’s Recipe

Kheema Anda Paratha#BreadBakers

Kheema Anda Paratha /Mince & Egg Paratha, are perfect way to start your day, these protein rich will keep you full and are so so delicious. 

Kheema Egg Paratha is a classic street food.
Enjoy these with yogurt, chutney or pickle for dipping.
Ingredients
For The Roti
250 Grams All Purpose Flour
½ Teaspoon Salt
2 Tablespoons Oil
For The Filling
250 Grams Mince / Kheema - Chicken , Lamb or Beef
1 Tablespoon Ginger Garlic paste
2 Green Chilies - grind to paste
1 Teaspoon Red Chilly powder
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
Salt to taste
½ Teaspoon Turmeric powder
2 Tablespoons Oil
1 Onion - finely chopped
½ Teaspoon Garam Masala powder
2 Tablespoon Chopped Coriander & Mint leaves
4 Eggs
Oil for shallow frying
Method
For The Kheema
Boil mince with onion, chilly and ginger garlic paste, a cup water, salt, turmeric red chilly , coriander & cumin powder and cover and cook till mince tender lastly add garam masala powder, oil and and fry for 5 to 6 minutes then add chopped coriander and green chillies and mint. Switch off the flame and let this mixture cool completly.
For The Dough / Roti
Rub the oil and salt in the flour add little at a time water and form into a medium dough cover and keep aside for 2 hours. Divide mince and dough into 4 parts.

Spread oil on a smooth surface and take a ball

roll it into a small thick circle. Place a part of the prepared filling in the center

close the filling and seal the edges

roll it into ball

flatten it on a lightly floured surface into a paratha. Heat a griddle / tawa on medium flame, when hot place the paratha

let it cook for 2 minutes then flip the paratha gently, pour a little oil or ghee from the sides and let this cook completly or until golden.

Then again flip,

break an egg on top and spread it with a spatula.

Let the egg set and the bottom side of the paratha cook. Flip again for a minute only.

Serve hot with yogurt and chutney or pickle. Enjoy and protein rich breakfast!!

Labels:Egg, Mince,Stuffed Flatbreads, Parathas, Breakfast, Indian, Bread Bakers, Mughlai Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

For Bread Bakers this month we sharing Breakfast Bread Recipes

• Brown Sugar Lemon Cassava Loaf from Food Lust People Love 
• Girelle - Italian Breakfast Pastry from Karen's Kitchen Stories
• Greek Yogurt and Blueberry Oat Muffins from A Day in the Life on the Farm
• Kheema Anda Paratha from Sneha's Recipe  
• Sourdough Gingerbread Waffles from A Messy Kitchen
• Sourdough Plum Almond Bread from Zesty South Indian Kitchen
• Zucchini Cassava Muffins from Passion Kneaded

Low Carb Chessy Rice Paper Chicken Wraps#SundayFunday

This is a quick high-protein meal / breakfast. Rice Paper Chicken Wraps that are fresh, crunchy and full of flavour. Seen so many viral reels, decided to give my take on this and it takes just 5 minutes to make. The dish is prepared by placing rice paper directly into a hot pan, adding eggs, cheese, and toppings, then folding it over.
Serves 2 
Ingredients
2 Rice Paper Sheets
4 Eggs
Grated Mozzarella or Slice Cheese
Homemade Chilli Oil
Handful Chopped Spinach or Kale

½ Cup Cooked Chicken - shredded
Method

In greased frying pan add few spinach leaves or kale leaves then the beaten egg, then place the rice paper. Once the egg is set,  Then flip, add the shredded chicken, chilli oil and cheese,fold the rice paper in half and cook for another 30 seconds until golden or till rice paper is crispy on both sides.  

Pour a little chilli oil at the bottom of the rice paper to get a delicious taste and color. Like wise make the other one too.

Serve with a little Homemade Chilli Oil on top, Enjoy!!
Labels: Asian Cuisine, Low Carb, Rice Paper, Chicken, Omelette, Sunday Funday, Egg, Cheese, Serves Two

For Sunday Funday we are sharing recipe made with Rice Paper. 

• Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu
• Low Carb Chessy Rice Paper Chicken Wraps from Sneha’s Recipe
• Shrimp Rice Paper Rolls from Making Miracles
• Shrimp and Veggie Summer Rolls from Karen’s Kitchen Stories
• Thai Chicken Summer Rolls from Food Lust People Love
• Vegan Summer Rolls from Mayuri's Jikoni