Roasted Banana Bread

Preheat the oven to 350°F (350°F). If you have a fan‑assisted/convection oven, set it to 325°F (320°F) instead.

Slice four very ripe bananas lengthwise into halves.

Place each banana half on a baking sheet, then top each with a small cube (or two) of butter and a sprinkle of brown sugar.

Roast the bananas for 15–20 minutes, until the butter melts, the sugar caramelizes, and the bananas become soft and bubbling.

Remove the roasted bananas from the oven and let them cool for a few minutes, then transfer to a large mixing bowl and mash them until smooth.

In a separate bowl, whisk together the almond milk, vegetable oil, miso, brown sugar, and granulated sugar until fully incorporated.

Add the mashed roasted bananas to the wet mixture and stir until evenly combined.

Sift the all‑purpose flour, baking powder, and baking soda together, then fold the dry ingredients into the wet mixture, mixing just until no flour streaks remain.

Stir in the chopped dark chocolate, distributing it evenly throughout the batter.

Line an 8 × 4 inch (20 × 10 cm) aluminum loaf pan with parchment paper or lightly grease it.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the centre comes out clean (a few moist crumbs are okay).

If the top browns too quickly, loosely cover the loaf with aluminum foil for the last 15 minutes of baking.

Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.