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1
Preheat the oven to 350.
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2
Butter and flour a 10-by-5-inch metal loaf pan.
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3
In a bowl, using a fork, mash 4 of the bananas until chunky.
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4
In another bowl, whisk the flour, baking soda, baking powder and salt.
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5
Using a stand mixer fitted with the paddle, cream the butter, sugar and miso at medium speed until fluffy, about 5 minutes.
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6
At low speed, slowly add the buttermilk, then beat in the eggs 1 at a time until incorporated.
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7
Beat in the mashed bananas; the batter will look curdled.
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8
Add the dry ingredients and mix until just blended.
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9
Scrape into the prepared pan.
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10
Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up.
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11
Bake for 90 minutes, or until a toothpick inserted in the center comes out clean.
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12
Let the bread cool on a rack for 30 minutes before turning out to cool completely.
