• Preheat the oven to 180C / Fan 160C / Gas Mark 4. Line a 2lb loaf tin and set to one side.
• Peel the bananas and add to a small bowl. Mash using a fork and set to one side - a few lumps are fine.
• Add the butter, sugar and vanilla extract to a large mixing bowl and beat together with an electric whisk until combined.
• Add the mashed bananas, egg, gluten free flour, baking powder and xanthan gum to the mixing bowl. Beat again with the electric whisk until just combined.
• Add the chocolate chunks and stir in until evenly distributed.
• Pour the mixture into the lined baking tin, smooth out the top and place in the oven. Bake for 50 minutes – 1 hour until golden, risen and a skewer in the centre comes out clean.

To Make The Miso Caramel

• Add all the ingredients into a stainless steel pan. Place on a very low heat and stir, mixing until the sugar has all dissolved. Allow to bubble for 2-3 minutes, then take off the heat and leave to cool for 10-15 minutes.

To Toast The Almonds

• To toast the almonds: Add the flaked almonds to a dry pan. Place on a medium heat and toast in an even layer, flipping occasionally, until they just start to go brown. This should take about 3 minutes - they can burn easily, so once they start going brown, remove from the heat onto a cold plate so they don’t continue to cook.

To Decorate The Banana Bread

• Tip most of the flaked almonds into the caramel (reserve some for decorating) and mix.
• Pour over the cooled banana bread, spreading to coat. Sprinkle the remaining almonds on top and allow to set before slicing and eating.