In a small sauce pot over medium-medium high heat brown your butter. Strain to remove any brown bits. Hold browned butter warm. (you can also do this ahead of time, hold in the fridge and microwave when ready to use.
In a mixing bowl, whisk together the eggs, oil, water, white miso and bourbon. Add the ultimate banana bread mix and cinnamon.
Cook in a pre-heated bungeoppang maker (302 degrees) or a waffle maker preheated top 300 degrees. Spray lightly with nonstick cooking spray of your choice or brush with additional melted butter. Add a large spoonful of mix to each fish mold and spread lightly to reach the edges. Cook for 4 minutes.
Remove and immediately place on a wire cooling rack over a sheet pan. Drizzle with warm browned butter while still hot so it melts into the bungeoppang.