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Preheat the oven to 350 F and line a greased 8x4 loaf pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, beat the banana, cane sugar, milk, olive oil, miso and vanilla extract until smooth.
Add the flour, baking powder and baking soda. Mix until just combined then fold in the chocolate chips.
Pour the batter into the prepared loaf pan and top with more chocolate chips if desired. Bake for 55-60 minutes or until browned and a cake tester comes out relatively clean.
Let cool in the pan for 10 minutes before transferring to a cooling rack. Wait at least another 10 minutes before slicing. Serve warm or at room temperature.