First I'm going to put the raspberries in the freezer. The raspberries are easier to crumble in frozen form.
Preheat the oven to 160 degrees (convection oven at 160 degrees and electric oven at 180 degrees. How do you recognize a convection oven? if there is a button with a fan icon).
Grease a 25 cm baking tray. I use a baking spray myself. The cooking spray is very easy to use and no more mess with butter or oil. Then line the greased baking tray with baking paper. That way the baking paper stays in place and you can easily get the baked banana bread out again.
Mix the white caster sugar with the butter and beat well with a hand mixer. Add the eggs one at a time and mix well.
Add the almond milk and vanilla extract and stir. Add the self-raising flour and a pinch of salt and beat with a hand mixer until well blended.
Mash the 3 bananas with a fork or puree them in a blender. Add the mashed/mashed bananas to your batter and mix well. Finally, add the crumbled pecan nuts and finely chopped chocolate.
Pour the batter into the baking pan. You still have a banana left for the top. Halve the banana lengthwise and place the rounded side on top. Also put the whole pecan nuts and also the crumbled frozen raspberries, chocolate on the top of the banana bread.
When the top is done, place the baking tin in the preheated oven and bake for about 50 - 65 minutes. Check the banana bread after 50 minutes with a wooden skewer. If it doesn't come out dry, check again after 10 minutes. As soon as a wooden skewer comes out dry, your banana bread is ready.
Optionally, you can add whipped cream and an ice cream scoop to your banana bread when serving. Enjoy your dinner!