Pre-heat the oven to 350°F.
Lightly oil a 9-inch or 10-inch loaf tin; line the base with parchment paper.
Toss pecans on a parchment-lined baking sheet with salt and oil.
Place in the pre-heated oven and bake until fragrant; 7 to 10 minutes.
Remove from oven; when cool, chop to your desired consistency.
While the pecans cool, in a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda and baking powder.
In a large bowl, using an electric mixer, beat butter and sugar until creamy; 3 to 4 minutes.
Beat in eggs, milk, miso, honey and vanilla extract until well-combined.
Gradually beat in dry ingredients until just combined.
Using a spatula, stir bananas into the batter to combine evenly.
Add half of the pecans (and any salt on the pan) to the batter and mix to combine evenly throughout.
Add batter to the loaf pan, smoothing when complete.
Sprinkle the remaining pecans evenly on top.
Place in the pre-heated oven and bake until a wooden skewer inserted in several areas around the center comes out clean; 1 hour to 1 hour and 20 minutes.
Tent with foil if it starts to darken too much on top before the middle is baked through.
Remove from the oven; allow the bread sit in tin for 10 minutes before removing and setting on a rack to cool for 60 minutes.
