For more recipes like this, check out our top 10 irresistible banana cakes and loaves!
Ingredients
Method
Preheat the oven to 180°C. Grease and line a loaf tin with baking paper.
Put dates in a small heatproof jug and just cover with boiling water. Set aside.
In a spice grinder or high-powered food processor, grind the almonds to a coarse flour and tip into a bowl. Do the same to the oats and add to the bowl. Add the buckwheat flour, baking soda and cinnamon and mix well to combine.
In a food processor, cream the butter and sugar together until pale and fluffy, then add eggs one at a time, processing well after each addition. Scrape the sides and base of the processor as you go.
Drain dates and add to the processor along with bananas (break these up a bit). Process until there are no more lumps then add milk and process again.
Add the almond mixture and pulse a few times. Add chocolate and pulse until it all just comes together.
Spoon into the lined tin, sprinkle generously with sesame seeds and bake for 40-45 minutes or until a skewer inserted into the loaf comes out clean.
