FOR THE BANANA CAKE:

1. Preheat the oven to 350 degrees F. Line an 8×8″ or 9×9″ baking dish with parchment paper.
2. In a food processor or blender combine bananas, eggs, syrup, vanilla, and almond extract. Blend until smooth (you want the bananas very smooth for this cake).
3. Scrape down the sides of the food processor and add the dry ingredients–almond flour, tapioca starch, baking soda, baking powder, and salt. Pulse until just combined.
4. Scrape down the sides of the food processor again, then pour the batter into your prepared baking dish.
5. Bake at 350 degrees F. for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
6. Let the cake cool completely before adding the chocolate ganache. (You can put it in the refrigerator to speed up this process, if desired.)

TO MAKE THE GANACHE:

1. In a microwave safe bowl, combine chocolate chips and milk. Microwave the chocolate in 20-30 second increments, stopping to stir the chocolate thoroughly between increments, until the ganache is completely smooth. (This will likely only take you 2-3 increments. Don’t let it burn!)
2. Alternatively, you can melt the chocolate and milk together over low heat in a saucepan on the stove.
3. Pour the ganache over your cooled banana cake and use a spatula (an offset icing spatula works best) to spread the chocolate ganache evenly over the cake.
4. Place the cake in the refrigerator to allow the ganache to set.
5. Slice the cake into 12-16 slices and enjoy!