With the rack in the middle position, preheat the oven to 180 C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan. 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. Set aside.
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. At low speed, add the dry ingredients alternately with the sour cream, milk and bananas. Add the chocolate and pecans and stir to combine. Spoon into the pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool completely on a rack.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.