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Ingredients
Method
1.Preheat the oven to 180°C. Grease and line a loaf tin with baking paper.
2.Put dates in a small heatproof jug and just cover with boiling water. Set aside.
3.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.
4.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.
5.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.
6.Add the almond mixture and pulse a few times. Add chocolate and pulse until it all just comes together.
7.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.
