Preheat your oven to 350°F (175°C).
Oil and flour or line with baking paper your baking pan.
Measure and sift your flour.
Add the bananas, milk, lemon juice, eggs, zest, vanilla, olive oil, cinnamon, salt, baking powder and baking soda in the blending jar.
If using chocolate chips, toss them with a bit of flour in a bowl, add them inside the jar and stir with a spoon.
Cool on arack for 10 minutes, unmold and let it cool completely.
When the cake has cooled and the tahini chocolate ganache is lukewarm but pourable, pour over the cake. Sprinkle with chopped almonds.
If your tahini is very thick you may have to add a teaspoon of olive oil to the ganache.