With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13-cm) loaf pan with a 6-cup (1.5 litre) capacity. Line with parchment paper, letting it hang over two sides.
In a bowl, combine the flour, starch, ground almonds, cocoa powder, baking powder and salt.
In another bowl, cream the butter with the brown sugar and oil with an electric mixer. Add the eggs, one at a time, beating until smooth between each addition. With the mixer on low speed, add the dry ingredients alternately with the sour cream, milk and banana. Add the chocolate and pecans and stir to mix well. Spoon into the prepared pan.
Bake for 1 hour or until a toothpick inserted in the centre of the bread comes out clean. Let cool on a wire rack. Place in the refrigerator to cool completely, about 4 hours. Unmould, slice and bring up to room temperature, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.