Ingredients:

• 75g ground almonds
• 75g buckwheat flour
• 2 tbsp ground flaxseed
• 1 tsp bicarbonate of soda
• Generous pinch of sea salt
• 3 Bimuno Original sachets
• 75g dark choc chips (minimum 75% cocoa)
• 3 large ripe bananas + 1 for topping
• 75g light tahini
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 50g melted coconut oil
• 5 x pitted Medjool dates, chopped into small pieces
• 3 teaspoons sesame seeds (black and white mixed or just white)
  
  

Kefir Cream Ingredients (optional):

• 50ml kefir (dairy or coconut) - can sub this for natural yogurt if you wish

• 2 tablespoons tahini
• 2 tablespoons almond butter
• 2 teaspoons maple syrup

Method:

• Preheat the oven to 170C. Line a 1lb loaf tin (22 x 7 cm or similar dimensions) with two sheets of parchment paper cut to the width across each side of the tin and with some extra overhang on either side to help remove the loaf once its cooked.
• Mix together the kefir cream ingredients and place in the fridge.
• Place the ground almonds, buckwheat flour, ground flaxseed, bicarbonate of soda, salt, empty in the Bimuno sachets and whisk evenly. Add in the chocolate chips and mix through well.
• In another bowl mash 3 bananas with the back of a fork to form a paste. Add the tahini, maple, apple cider vinegar, vanilla extract and the melted coconut oil. Mix together to create a smooth-ish paste. Add the flour mix to this bowl and combine all together well. Lastly fold in the chopped dates.
• Spoon into the loaf tin and tap the bottom of the tin on the worktop to make sure it is even. Smooth and even with a spatula if you need. Sprinkle with the sesame seeds. Slice the remaining banana in half lengthways and lay cut side up.
• Bake for 55-60mins until the top is golden and a toothpick/fine skewer comes out almost clean. You may get a little melted chocolate on it which is ok. Remove from the oven and allow to cool for 30 mins in the tin. Lift carefully out of the tin using the baking paper and allow to fully cool on a wire rack for around a further 40-45 mins before slicing.
• Store the banana bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.