Miso Caramel Banana Bread

Banana bread just got the most luxurious upgrade. This loaf is oozing with miso caramel, packed with banana and uses our Organic Self-Raising Flour for the most perfect bake.

Makes: 1 loaf


  • 250g Cotswold Organic Self-Raising Flour
  • 115g unsalted butter, at room temperature
  • 150g caster sugar
  • 2 free-range eggs, at room temperature
  • 60ml milk
  • 1tsp vanilla extract
  • 2tsp baking powder
  • 3 bananas, mashed
  • 125ml miso caramel plus more for topping
  • 300g buttercream (vanilla or plain)
  • Handful of fudge chunks, to decorate (optional)

For the miso caramel:

  • 220g light brown sugar
  • 55g salted butter
  • 2 ½ tsp white miso
  • 125ml double cream
  • 1/2tsp salt


  1. Start by making the miso caramel. Add all the ingredients to a saucepan and put on a medium-high heat.
  2. Mix constantly until the sugar melts and the mixture comes to a boil. Reduce the heat to low and let simmer for 5 minutes, without stirring.
  3. Remove the pan from the heat, pour the caramel into a heatproof container and set aside.
  4. Preheat the oven to 180C.
  5. For the banana bread, start by creaming the butter and sugar together using a stand mixer or electric whisk.
  6. Once well combined, add the eggs, milk and vanilla extract. Mix until incorporated.
  7. Using a spatula or hand whisk, mix in the flour and baking powder.
  8. Next, add in the mashed bananas and miso caramel.
  9. Transfer the batter to a greased loaf tin and bake for 50 mins, until a skewer comes out clean. Set aside to cool completely.
  10. To decorate, spread across the buttercream, drizzle over more miso caramel and blend. Top with fudge chunks for a touch of chew then slice up and enjoy!