In a small bowl, combine almonds and brown sugar; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract.
Combine the flour, baking soda and baking powder; add to the creamed mixture alternately with bananas and sour cream, beating well after each addition. Fold in chips.
Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with reserved almond mixture. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.