Preheat the oven to 180ºC. Grease and line a loaf tin – either 20cm x 10 cm or 30cm x 9 cm.
Cream the butter and sugar, then add the eggs and beat in one by one. Set aside.
In a separate bowl, sift the flour with the bicarbonate of soda and salt.
Add the flour to the creamed mixture alternatively with the milk, then stir in the mashed bananas, vanilla essence and chopped chocolate. Stir in half of the almonds.
Pour into the tin and scatter over the remaining flaked almonds.
Bake for 45-50 minutes.
Insert a skewer into the cake to test if it’s ready. If the skewer comes out clean the cake has cooked through.
Allow to cool completely before serving. Chef's note:
To make this loaf more calorie friendly, reduce or leave out the chocolate.
Reprinted with permission of Sasko.