Pammy's Kitchen

Ingredients

• ½ cup (1 stick / 120 g) unsalted butter
• 1 heaping Tbsp (30 g) white/shiro miso
• 1¼ cups mashed over-ripe banana (about 3 medium / 300 g after peeling)
• ½ cup tightly packed light brown sugar
  (95 g)
• ¼ cup granulated sugar (50 g)
• 2 large eggs, room temperature
• ¼ cup (60 g) whole-milk Greek yogurt
• 1 tsp pure vanilla paste or extract (5 g)
• 1½ cups all-purpose flour (190 g)
• 1 tsp baking soda (4 g)
• ¾ tsp baking powder (3 g)
• ⅛ tsp fine sea salt (0.5 g)
• 1/2 cup to 1 cup of chopped dark chocolate 
• 1 Tbsp demerara or turbinado sugar (12 g) for the crackly crust

Instructions:

1. Melt the butter in a light-colored saucepan over medium heat.
2. Cook, swirling, until the milk solids turn deep golden-brown and smell nutty, 4-5 minutes.
3. Immediately scrape everything into a large mixing bowl and let cool 5 minutes-just enough that it’s warm, not piping hot.
4. Whisk the miso into the warm brown butter until completely dissolved.
5. Add the brown and granulated sugars and whisk vigorously for about a minute; the mixture will thicken slightly and lighten.
6. Beat in the eggs one at a time.
7. Whisk in the yogurt, vanilla, and mashed banana until the batter is smooth and glossy.
8. In a separate bowl whisk the flour, baking soda, baking powder, and salt.
9. Sprinkle this over the banana mixture and fold gently with a spatula just until no dry pockets remain-over-mixing toughens banana bread.
10. Fold in most of the chopped chocolate
11. Line a 9 × 5-inch loaf pan with a parchment sling for easy removal. Spoon in the batter, level the top, then scatter over the reserved chips and the demerara sugar.
12. Position a rack in the center of a 350 °F (175 C) oven.
13. Bake 55-65 minutes. The loaf is done when the top is domed and deeply caramel-brown and a skewer inserted at the center comes out with a few moist crumbs or reads about 200 °F (93 °C) on an instant-read thermometer.
14. If the crust darkens too quickly, tent loosely with foil during the last 15 minutes.
15. Let the loaf rest in the pan 10 minutes (this steams the crumb so it sets without sticking).
16. Lift out using the parchment and cool on a rack for at least 1 hour before slicing.