A way to add a whole new factor of excitement when you pass the Asian grocers and they have heavily discounted bananas.
This recipe was based of pastry chef/owner of The Violet Bakery, Clair Ptak (London). Recipe used can be found here: http://localmilkblog.com/2015/03/banana-buttermilk-bread-the-violet-bakery-cookbook.html
But to make a few adjustments to add my own flair. I roasted the bananas until the skins were totally black (I've been taught this since I was young and leaning to the though that yes, it does actually give more of a 'banana-y' flavour). Whilst warm, I mashed the bananas in some cognac, ginger, brown sugar and a clove. I liked the idea of 'marinating' the bananas before adding it to the batter, in order to give another depth of flavour.
My topping was made by whipping cream cheese with walnuts, espresso and maple syrup. My days working a coffeshop (that was persistently motivated in making their cup of coffees balanced) made me think about baked good in the same context. Why make a baked good JUST sweet, when you can play around and make a contract of flavours to achieve a more 'balanced' product?
Other additions I did to the recipe was adding malted milk powder (I agree with Christina Tossi and thinking milk powder is the 'msg of the pastry world', an unmeasured amount of peanut butter as well as a handful of roughly chopped chunks of dark chocolate and walnuts.