1. Preheat the oven to 175°C (350°F). Grease and flour a 6-cup (1.5 liter) baking dish.

2. In a bowl, whisk together the flour and baking powder.

3. In another bowl, cream the butter and sugar until light and fluffy. Beat in the egg and mashed bananas until combined.

4. Gradually mix in the flour mixture, alternating with the heavy cream. Fold in half the chocolate chips and the chopped almonds.

5. Pour the batter into the prepared dish and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

6. Allow the cake to cool completely in the pan on a wire rack.

7. For the glaze, heat the remaining chocolate chips and 60 ml (1/4 cup) of heavy cream in a small saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool slightly until thickened but still pourable.

8. Drizzle the glaze over the cooled cake, letting it drip down the sides. Allow the glaze to set before serving. Enjoy!