Chocolate Miso Banana Bread


The name sells itself…

This banana bread is the ultimate snack, dessert, breakfast – you name it, we’ll have it! The miso adds a subtle saltiness; complimented with naturally sweet banana and rich chocolate chips. Serve it warm and top a slice (or two) with Praline Nut Butter for the perfect pick-me-up.


For the bread:

  • 1½ cups buckwheat flour

  • 2 overripe bananas, mashed

  • 4 tbsp coconut oil, melted

  • 100g dark vegan choc chips (set aside a handful for topping)

  • ¼ cup coconut sugar (this can be omitted if your tooth isn’t super sweet; the bananas add a natural sweetness!)

  • 3 tbsp Praline Nut Butter

  • 2 tbsp Miso Paste (optional)

  • Thumb size piece of ginger, finely grated (optional)

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • Pinch salt


For the topping:

  • 1 tsp Nut Blend Praline Nut Butter

  • 1 overripe banana sliced

  • Handful of chocolate chips


  1. Mix all of the bread ingredients together, carefully combining them until you create a smooth paste.

  2. Pour the mixture into a lined or greased loaf tin and smooth out to ensure the mix is well into the corners of the tin.
    Top tip: lightly tap your tin onto the work surface a few times.

  3. Decorate with the topping ingredients: sliced bananas, chocolate chips, and a drizzle of Praline Nut Butter.

  4. Place in the oven at 180°C for 35-40 mins. Check it after 30 minutes – it’s ready once a cake tester or alternative comes out clean.

  5. Remove from the oven and cool on a wire rack.

Enjoy it as it is or grilled and topped with coconut yoghurt, nut butter and berries. Yum!

SweetGabriella Block