Miso Tahini Banana Bread with Dark Chocolate and Nut Crumble

2 hours ago
3 min read

Miso and tahini, brown butter, pumpkin seeds, walnuts, pecans, banana bread (flavor-packed indeed!)

Flavor-Packed Banana Bread You’ve Never Tried Before

Close up of a slice of banana bread with dark chocolate chunks and nut crumble topping, showing moist crumb texture in natural sunlight. — gorg slice of banana bread with dark chocolate chunks and nut crumble topping, showing moist crumb texture in natural sunlight :)

Or maybe you have...which comment, where, if so! Either way, this isn’t your average banana bread.

Today’s great use of free will was combining the last of the miso paste in my fridge with some tahini and ripe bananas. It all came together as a savory but still sweet and nutty banana bread, made richer with dark chocolate. I would say this is my favorite way to enjoy banana bread now, and a staple for savory pastry lovers who may want to try something sweet.

I finished it off by adding oats, pecans, pumpkin seeds, walnuts; honestly, any nut you have on hand will do. Then I mixed in a little flour, butter or oil, and a touch of sugar to make a crumble top. It helps, truly. It adds great texture and so much depth.

Ingredients

Side view of chocolate banana bread slice with crunchy nut topping and soft interior crumb on a white plate in warm sunlight.

Banana Bread Batter:

1¾ cups all-purpose flour (fluffed, spooned, leveled)
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ cup (1 stick) unsalted butter, browned and slightly cooled
3 tbsp white miso paste (yellow miso also works)
2 tbsp tahini
¾ cup brown sugar, packed (light or dark)
2 large eggs
1 tsp vanilla extract
2 cups overripe bananas, mashed (about 4–5 medium bananas)

Nutty Streusel Topping:

Whole loaf of homemade banana bread with oat, pecan, and pumpkin seed streusel topping on a white platter in golden hour lighting. — The whole loaf of homemade banana bread with oat, pecan, and pumpkin seed streusel topping before slicing

½ cup all-purpose flour
½ cup rolled oats
½ cup mixed chopped nuts (pumpkin seeds, walnuts, pecans)
½ cup brown sugar, packed
½ tsp cinnamon
4 tbsp cold unsalted butter, cubed

Instructions

Prep: Preheat oven to 350°F. Grease a 9x4 loaf pan with butter or oil.
Brown the butter: In a small saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until golden brown with a nutty aroma (3–5 min). Remove from heat and let cool slightly.
Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, and cinnamon. Set aside.
Mix wet ingredients: In a large bowl, whisk together the browned butter, miso paste, tahini, and brown sugar until smooth. Add eggs and vanilla, whisk to combine. Stir in mashed bananas (it may look slightly broken — that’s fine).
Combine: Gently fold dry ingredients into wet with a spatula until just combined. Don’t overmix. Pour batter into loaf pan.
Make streusel topping: In a medium bowl, mix flour, oats, nuts, brown sugar, and cinnamon. Cut in cold butter with your fingers or a fork until crumbly. Sprinkle evenly over banana bread batter.
Bake: Bake 60–70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil.
Cool & serve: Let cool in pan for 15 minutes, then remove. Slice and enjoy warm or at room temp.

Why Add Miso and Tahini to Banana Bread?

Thick slice of nut streusel banana bread with visible chocolate pieces and moist interior, served on a white plate in cozy natural light.

Miso banana bread works because miso enhances sweetness instead of overpowering it.
White miso adds umami and depth. It does not taste like soup. It tastes balanced.
Tahini adds a roasted sesame richness that pairs beautifully with ripe bananas.
Together, they create a savory banana bread that feels more complex than a classic recipe.
Dark chocolate folds in bitterness that keeps everything grounded, which helps stop an overly sweet banana bread.

What Makes This Banana Bread Different

• White miso paste adds umami depth

• Tahini creates a nutty richness

• Dark chocolate chunks bring balance

• A crunchy nut and oat crumble topping adds texture

The crumble topping matters. I added oats, pecans, pumpkin seeds, walnuts, truly any nut you have on hand will work. Then a little flour, butter or oil, and sugar to bind it together.

It helps. It adds texture. It gives the loaf contrast and makes every slice feel finished.

Tips for Perfect Banana Bread Texture

Do not overmix the batter. This keeps the crumb soft. Use very ripe bananas. The darker, the sweeter. Let it cool before slicing so the crumb sets properly. Use chopped chocolate instead of chips for better melt pockets.