100g dark chocolate (I used 85% dark chocolate)
100g ground almonds
70g flour (I used gluten free flour)
1½ tsp baking powder
2 tsp ground cinnamon
1 tsp mix spices
1 tsp ground ginger
50ml extra virgin olive oil
Pinch of salt
100g walnuts, roughly chopped
60g poppy seeds
Some sesame seeds for topping
Chop the chocolate bar with a knife and set aside.
Pre-heat the oven to 180°C fan/ 400°F/ Gas 6 and grease and line a 900g/2lb loaf tin with baking parchment or use a loaf tin liner.
In a mixing bowl, mash the bananas with a fork, add the eggs and beat until fully mixed; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.
Add the ground almond, flour, baking powder, cinnamon, mix spices, ginger, olive oil and salt to the bowl and beat until fully mixed.
Add the chopped chocolate, walnuts and poppy seeds and mix with a large wooden spoon.
Spoon the mixture into the prepared tin and level the surface. Sprinkle the sesame seeds on top.
Bake for 35-40 minutes or until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
Leave the cake to cool in the tin for a few minutes, then turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice to serve.