Miso Banana Bread | GCBC x LIGHTHOUSE BAKING

Recipe by: Jacqueline Alwill
Time: 1 hour 25 minutes
Serves: make 1 loaf
Ingredients:
4 very ripe bananas, plus one for decorating the top
½ cup extra virgin olive oil
3 tbsp white miso paste
½ cup coconut sugar
2 eggs
1 tsp vanilla
1 tbsp baking powder
1 tsp ground cinnamon
1 cup dried dates, roughly chopped
¾ cup wholemeal flour
¾ cup biscuit, pastry & cake plain flour
¼ cup desiccated coconut
Method:
Heat oven to 175°C fan forced and line a loaf tin with baking paper.
Mash 4 bananas into a large mixing bowl, then add the extra virgin olive oil, white miso paste, coconut sugar, eggs, vanilla, baking powder, and cinnamon and whisk until creamy.
Add dried dates, flour and desiccated coconut and mix.
Pour into a lined loaf tin, slice the extra banana and place on top. Bake for 60-70 minutes, turning the tin about halfway.
Cool in tin for 30 minutes then transfer to a wire rack to cool completely.