• Cooking oil spray, to grease
• 100ml extra virgin olive oil
• 1 large free-range egg
• 50g plain yoghurt
• 1⁄4 tsp sea-salt flakes
• 170g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 200g very ripe banana (about 2 bananas), pureed
• 110g caster sugar
• 1 banana, sliced
Miso maple butter:
• 140g butter, chopped, at room temperature
• 2 Tbsp pure maple syrup, to taste
• 2 heaped Tbsp white miso paste
Preheat oven to 170°C. Grease a 25cm loaf tin with cooking oil spray and line base and sides with baking paper.
To make miso maple butter, whisk together butter, maple syrup and miso in a large bowl. Add a touch more syrup to taste. Cover and refrigerate.
To make banana bread, combine oil, egg, yoghurt and salt in a small bowl.
In a separate bowl, combine flour, baking powder and bicarb.
Put pureed banana and sugar in the bowl of an electric mixer and beat on medium, using a paddle attachment, until incorporated. Reduce speed to low and gradually add egg mixture in a steady speed, mixing until combined. Add flour mixture, beating for 3 minutes or until combined.
Spoon batter into prepared tin, top with sliced banana and bake for 35 minutes or until cooked when tested with a skewer and springy to the touch. Set aside to cool in the tin for 15 minutes before turning out. Serve warm with miso maple butter.