Prepare the Oven and Pan: Preheat your oven to 175°C (350°F) using conventional top/bottom heat. Lightly grease a loaf pan (approx. 21 x 11 x 6 cm or 8.5 x 4.5 x 2.5 inches) or line it with parchment paper, allowing some overhang for easy removal.

Cream Eggs and Sugar: In a medium-sized bowl, beat the 2 eggs and cane sugar together with a hand mixer for 2-3 minutes. Continue beating until the mixture becomes pale in color, fluffy, and airy.

Incorporate Butter: Slowly drizzle the melted butter into the egg and sugar mixture while continuing to beat for another minute. Mix until everything is well combined and smooth.

Combine Dry Ingredients: In a separate, second bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and unsweetened cocoa powder.

Mix Wet and Dry: Add all the dry ingredients to the butter-sugar-egg mixture at once. Briefly fold them in using a spatula or spoon until just combined. Be careful not to overmix.

Add Bananas and Nuts: Stir in the mashed ripe bananas, chopped nuts, vanilla extract, and the optional almond extract. Continue to gently fold with a spatula until the batter is homogeneous. Again, avoid overmixing; a few lumps are fine.

Bake: Pour the batter into the prepared loaf pan and smooth the surface with your spatula. Place the pan in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the cake; if it comes out clean, the cake is ready.

Cool: Let the cake cool in the loaf pan for about 10 minutes. Then, carefully remove it from the pan (using the parchment paper overhang if applicable) and transfer it to a wire rack to cool completely.

Garnish and Serve: Once completely cool, if desired, drizzle the cake with a little melted chocolate spread for extra decadence. Slice and serve!