Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a metal 8×8″ baking dish with parchment paper.

Combine Wet Ingredients. 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).

Add Dry Ingredients. Scrape down the sides of the food processor and add the dry ingredients--almond flour, arrowroot, baking soda, baking powder, and salt. Pulse until just combined.

Transfer. Scrape down the sides of the food processor again, then pour the batter into your prepared baking dish. Smooth into an even layer.

Bake at 350 degrees F. for 28-30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.

Cool Before Frosting. Place cake pan on a wire rack and let the cake cool completely before adding the chocolate ganache.

Melt. In a microwave safe bowl, combine chocolate chips and milk. Microwave the chocolate in 20-30 second intervals, stopping to stir the chocolate thoroughly between intervals, until the ganache is completely smooth.

Frost The Cake. Pour the ganache over your cooled banana cake and use an offset spatula to spread the chocolate ganache evenly over the cake.

Chill to Set. Place the cake in the refrigerator to allow the ganache to set.

Slice the cake into 12-16 slices and enjoy! Feel free to garnish with banana slices, chopped nuts, or shaved chocolate right before serving.