Rebel banana chocolate bread

Long time no post: life goes fast, food disappears even faster, no food - no pictures, blog without pictures is no fun. This cake almost made it to the moment of capture but part of it fell into the glass with milk so I had urgently eat it and drink some of the milk, so what you see on the pic is the part that has survived (not for long time, though, I was truly hungry).

This cake is a product of my mom's receipt and my forced creativity as I discovered I'm almost out of flour when it was too late to suspend the magic of cake preparation. A colleague of mine who had some of the RBCB said "It's almost as good as what my mama makes, and you can't compete with mama" which I consider an evidence for the success of my small spontaneous experiment. So, here's what one needs:

2-3 riped bananas (the blacker they are the better as the riper bananas are the more flavor they give)
2 eggs
1 cup of brown sugar (any will do, actually)
1/2 cup of sunflower oil
1/2 cup of milk
1/2 cup of flour + baking powder (I usually take 1/2 pack per cake)
1/2 cup of cacao
1 cup of almond flour
a pitch of salt, cinnamon, nutmeg
100g of coarsely chopped walnuts or pecan 

Preheat the oven (200C). Sift flours, cacao, salt and spices together, add walnuts. Blend bananas with eggs and sugar, then blend milk with oil so the emulsion is formed, bring all ingredients together, mix well. Line the baking form with some paper or grease it well with some butter (then it might be a good idea to sift it with mixture of flour and cacao before adding dough)/ Pour the dough in the form (I used 10x30 form) and bake 15' at 200C and then reduce the heat to 180 and bake some 45' or till the knife comes out clean. I let the cake to sit in the form overnight, and it was tender and moist and very chocolatey. However one can barely tell that it has bananas in there, so if you want the banana tasting banana bread probably you should take 3 bananas and not add as much cacao.