Butter and flour your 26 cm long cake tin. Preheat your oven to 160°C convection heat. Melt the butter in a small saucepan then remove it from the heat.

Meanwhile, blend 3 bananas and keep the fourth aside. If you don't have a blender, mash the bananas with a fork until you get a puree. Blend with a whisk the eggs and the sugar. Add the blended bananas and the ground almonds then mix again.

Few more steps...

Mix the flour, the baking powder and the chocolate chips separately then pour everything into your cake batter. Mix again until you obtain a homogeneous paste. Finish by pouring the melted butter and the milk, then mix one last time .Pour your preparation into the cake mould.

Ding! It's ready to eat

Cut the last banana lengthwise then place it on the dough, without pushing it in. Bake the banana bread for 45 minutes at 160°C fan-forced heat. Let it cool then unmold it. I advise you to keep it in an airtight box so that it retains its softness and does not dry out.