Preheat the oven to 350°F (177°C) and generously grease a loaf pan. I used my 9x4x4 pullman pan.
In a large mixing bowl, mash the bananas.
Mix in all the other ingredients, except the chocolate chunks and the almonds, with the bananas until no flour lumps remain.
Add in the chocolate chunks and the almond slices. Mix just until incorporated.
Pour the batter into the prepared pan. Top with the sliced almonds.
Bake for 60-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. If the cake is browning quickly in the oven, tent it with aluminum foil to help it bake more evenly.
Once done, remove from the oven and allow to cool completely before slicing, and serving.
