The Odd Couple

Banana Miso is the drink on our board that makes people read the card twice. Caramelized banana and white miso, in a latte. It sounds like a dare. It tastes like the best banana bread of your life — because salt and umami are exactly what baked banana flavor has been missing all along.

How we make it

Ripe bananas caramelized on the flat-top until their sugar goes deep and toffee-dark, blended into a syrup with a measured spoon of white miso — the gentle, sweet, fermented kind, not the soup base of your imagination. Double shot, steamed milk, and a restraint we take seriously: the miso should be a shadow, never a headline.

Why our way is best

Pastry chefs have known for a decade that miso does for banana what salt does for caramel. We just put the knowledge in a cup. It’s our most-photographed order and our highest skeptic-conversion rate: the distance between “absolutely not” and “one more, please” is exactly one sip.