Preheat oven to 175°C.
In a bowl beat together butter and sugar until light.
Add curd and beat until incorporated.
Mash the bananas nicely and add it to the butter mixture.
Beat it for a minute.
Add in coffee and vanilla and beat.
In another bowl mix together flour, cocoa, baking powder, baking soda and salt.
Add this to the butter mixture and beat until incorporated.
Toast almonds and cut them into small pieces.
Chop the white chocolate also.
Add both to the batter and mix thoroughly.
Grease and dust a 9" * 5" loaf tin. I used goop to grease.
Pour the batter and level the top.
Bake in oven for 1 - 1 1/4 hours or until a tooth pick comes out clean.
Allow the bread to cool in tin for 10 minutes.
Flip the bread on wire rack and allow it to cool completely.
Slice it up and enjoy!!
