Preheat oven to 180°C and line a 20 x 30cm baking tin with reuseable parchment paper
Spread almonds out on baking dish and place in oven for 8 to 10 minutes, until almonds well toasted. Remove and set aside to cool.
In a mixing bowl, place ripe bananas and mash with a fork. Add 100 gram of peanut butter and the maple syrup, oil, milk, and vanilla, and stir until combined.
In a separate mixing bowl, whisk flour, sugar, baking powder, baking soda, and salt. Pour dry ingredients into wet ingredients, and fold together to form a smooth batter.
Roughly chop most of the roasted almonds and set aside some for later. Break the chocolate into rough pieces. Add 100 grams of almonds and 100 grams of chocolate chunks to batter. Transfer batter to baking dish and smooth top with a spatula.
Dollop remaining peanut butter over top, as well as remaining almonds pressing them into the batter. Peel the firm bananas, cut into whatever size you want, gently press slices into top of cake seed side up and sprinkle with brown sugar. Place in oven and bake for 35 minutes, until golden brown on top.
Now melt the Tony’s chocolate in a heatproof bowl over some simmering water or in the microwave in 15 seconds burst. Drizzle the melted chocolate all over the cake.
Cut into 12 pieces and serve.