Cheese and caramel popcorn. Hamburgers and milkshakes. Chocolate-covered potato chips. These are all things I don’t like. However, what they have in common is the sweet and salty combination. I really wanted to like this new (to me) banana bread recipe, but I think I messed up in the execution.
Bryan Washington wrote a nice piece about banana bread in the New York Times Magazine recently. His recipe is notable because of the inclusion of miso, its salty complexity complementing the sweetness of banana.
Unfortunately, mine turned out a little dense and gummy on the bottom. I also didn’t taste the miso very much. I did love the salted pecan topping though. And, as other reviewers have noted, the use of cinnamon and nutmeg overpowers the miso. I’ll try making this again though, as I really want to love this idea.