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Preheat the oven to 400 °F (200 °C), 350 °F fan (180°C fan)
Line a 12" x 5" (30 x 11cm) tin with baking paper.
Peel and mash the bananas with a fork and set aside.
In a bowl whisk together ground almonds, buckwheat flour, oat flour, baking powder, cinnamon and salt and set aside.
In a different bowl whisk egg, maple syrup, melted and cooled coconut oil and vanilla. Mix in mashed bananas.
Whisk in the dry ingredients until combined and fold in chopped chocolate.
Spoon the mixture into your lined tin and sprinkle with flaked almonds.
Bake for about 45 min or until a cocktail stick comes out clean.
Remove from the oven and leave to cool down.