Miso-battered Bananas with Maple-soy Syrup
By OcadoLife
Published on 21 January 2025
“These Miso-battered Bananas with Maple-soy Syrup are everything we love about pancakes, but with an umami twist – and they’re inside out!” says cook and a co-author
of Ottolenghi’s Comfort cookbook, Tara Wigley. “Get ahead by making the batter the night before and chilling in the fridge overnight, if you like. To finish, pile on sweet or savoury toppings of your choice – try streaky bacon rashers, fried until crisp; blueberries and icing sugar; crème fraîche or vanilla ice cream.”Time and servings
15 minsTotal time
5 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp olive oil (or vegetable oil)
- 1.5 tsp baking powder
- 40g caster sugar
- 1.5 tsp bicarbonate of soda
- 2 large eggs
- 300ml buttermilk
- 50ml whole milk
- 20g unsalted butter, melted, plus 4 tsp (approx.)
- 2 tbsp white miso paste, plus 1½ tsp
- 3 tbsp maple syrup
- 1.5 tsp soy sauce
- 4 bananas (ripe but firm), halved lengthways
Method
Step 1
Put the flour, baking powder, sugar and bicarb in a large bowl. Whisk in the eggs, buttermilk and milk until combined. Stir in the 20g melted butter and 2 tbsp miso; set the batter aside for 30 mins (or chill overnight).Step 2
Put the 1½ tsp miso, the maple syrup, and the soy sauce in a pan. Bring to a simmer over a medium heat, then cook for 2 mins, whisking, until the miso dissolves; set aside until needed.Step 3
Preheat the oven to 190°C/170°C fan/gas 5. Melt 2 tsp butter in a frying pan over a medium-high heat. Use tongs or forks to dip 2 banana pieces at a time in the batter; transfer to the pan. Cook for 2-3 mins, turning halfway and reducing the heat a little if needed, until golden on both sides. Transfer to a lined baking tray; keep warm in the oven while you repeat with the remaining banana. Serve with a drizzle of the syrup and your choice of toppings.Step 4
Recipe Tip: This recipe makes 8 miso-battered bananas. Allow extra time for resting the batter.