Version #1:

1. Preheat the oven to 375 F. Line or grease a 8.5 x 4.5 inch loaf pan.
2. Spread miso paste on a silicon mat about ¼ cm / ⅙ inch in thickness bake for 8-10 minutes until surface is burnt.
3. In the meantime, make the brown butter. Add the butter to a small saucepan over medium. It will begin to foam. Swirl the pan and continue to cook until golden brown and toasty. Immediately remove from heat and pour into another bowl, measuring the total amount of butter (there should be about 85-95 g left). Add  additional oil to make up 1/2 cup (114 g) of butter.
4. Sift the flour, baking powder and baking soda into a separate bowl. Add the spelt flour and whisk together.
5. Remove miso paste from oven and reduce heat to 350 F.
6. Scrape the miso paste into the bowl with the butter along with one banana (170 g), sour cream, apple cider vinegar and vanilla extract. Use an immersion blender and blend until smooth.
7. Mash the remaining bananas and add to the bowl. If you prefer no chunks of banana in your banana bread, ensure it’s well mashed. Add the sugar, cinnamon and nutmeg, and whisk until well combined. Add the dry ingredients and use a spatula and mix, using folding motions until all the flour is incorporated.
8. Pour into prepared loaf pan. Tap the loaf pan on the counter 3 times (this removes excess air bubbles). Add the topping of choice.
9. Bake for 65-75 minutes. This bread will get very dark, but will not taste burnt.
10. Remove from loaf pan and cool on a wire rack for one hour. You can serve after cooled down, however this loaf truly tastes better the next day and following. Wrap the entire loaf with cling wrap and let it rest overnight.

Version #2:

1. Preheat the oven to 375 F. Line or grease a 8.5 x 4.5 inch loaf pan.
2. Spread miso paste on a silicon mat about ¼ cm / ⅙ inch in thickness bake for 8-10 minutes until surface is burnt. Make the flax egg by whisking together ground flax seeds and water, and set aside.
3. In the meantime, make the brown butter. Add the butter to a small saucepan over medium. It will begin to foam. Swirl the pan and continue to cook until golden brown and toasty. Immediately remove from heat and pour into another bowl, measuring the total amount of butter (there should be about 85-95 g left). Add  additional oil or non-dairy milk to make up 1/2 cup (114 g) of butter.
4. Sift the flour, baking powder and baking soda into a separate bowl. Add the spelt flour and whisk together.
5. Remove miso paste from oven and reduce heat to 350 F.
6. Scrape the miso paste into the bowl with the butter along with one banana (170 g), sour cream, apple cider vinegar and vanilla extract. Use an immersion blender and blend until smooth.
7. Mash the remaining bananas and add to the bowl. If you prefer no chunks of banana in your banana bread, ensure it’s well mashed. Add the flax egg, sugar, cinnamon and nutmeg, and whisk until well combined. Add the dry ingredients and use a spatula and mix, using folding motions until all the flour is incorporated.
8. Pour into prepared loaf pan. Tap the loaf pan on the counter 3 times (this removes excess air bubbles). Add the topping of choice.
9. Bake for 65-75 minutes. This bread will get very dark, but will not taste burnt.
10. Remove from loaf pan and cool on a wire rack for one hour. You can serve after cooled down, however this loaf truly tastes better the next day and following. Wrap the entire loaf with cling wrap and let it rest overnight.

Sesame Pecan Sugar Topping

1. Sprinkle demerara sugar, sesame seeds and chopped pecans on top the loaf before baking.

Sesame Pecan Streusel Topping

1. Mix the flour and sugar together in a bowl. Add chunks of butter in and crumble with your hands. Mix in the pecans and sesame seeds. Crumble over the loaf before baking.