This unique banana bread recipe is so far my favourite one. I keep making it again and again and it is so difficult to stop eating it due to its taste blend. It is sweet due to the banana and savoury at the same time, due to the Japanese sea week and the miso. All the credit for this treasure goes to Sara Kiyo Popowa (@shisodelicious) – artist, photographer, cook and author of Bento Power cook book that includes this recipe too.
This dessert has no sugar, flour, oil or dairy but it is nutritional and still rich in calories. That’s what I need to remind myself every time I cut that extra slice, again and again.
Seaweed is rich in minerals and hijiki especially in iron and calcium. You can use arame sea weed instead, or leave it out, or add chopped chocolate instead!
Hemp seed is 1/3 protein and has loads of good fats. Sweetened with banana only. The fats come from of nuts and seeds. Preparation takes under 10 minutes. Sara’s secret is to under bake it a little and then let it cool/set completely before eating, which makes it super moist and a bit jelly-like.
Miso Seaweed Banana Bread
Print RecipeIngredients
- Dry ingredients:
- 50 g rolled oats
- 50 g nuts (I used cashews this time)
- 50 g hulled hemp seeds (or sunflower)
- 1½ tsp baking powder
- 60 g raisins
- 10 g dry hijiki seaweed (or arame)
- a small piece of ginger, grated
- .......................................
- Wet ingredients:
- 100 ml water + 1 ½ tbsp (hemp) seeds blended into milk
- 3 ripe bananas (300g peeled weight) + one to decorate
- 1 tbsp miso
Instructions
Preheat oven to 175˚C/350˚F. Line or oil a loaf tin
Put the dry ingredients apart from the raisins, seaweed and ginger into a blender or food processor and blend to a coarse flour
Transfer to a bowl and mix in the remaining dry ingredients
Without washing your blender out, blend the water and seeds to a milk then add bananas and miso to the milk. Blend/process until smooth
Gently fold the wet into the dry mix to a very loose porridge consistency. Don't mix too much, leave some lumps of ‘flour’ in
Pour into tin and decorate with a banana slices in two. Bake for 30–35 minutes until the bread doesn‘t wobble when prodded
Grill for the last 5 mins to brown it
Let cool completely in the tin, covered with a doubled tea towel
Lasts up 4-5 days in fridge or freeze it
