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Preheat oven to 300°F and line a large baking tray with parchment paper.
Add the dates and banana to a food processor and process until a puree. Scrape out into a large mixing bowl, making sure you scrape the food processor clean.
Add all of the other ingredients and stir well to combine. If the mixture seems a little dry you can add a drop or two of water to help bring it together.
Roll balls of mixture in your hands, place on the baking tray and push down with the palm of your hand or the bottom of a glass to flatten to ½ an inch thick. You can make them as big or small as you like but keep them about that thickness. At about 2 inches in diameter you should get about 12 cookies. As you shape them little bits of fruit and seeds will pop out here and there. Just push them back in with your fingers and smooth the edges of the cookies to tidy them up.
Bake at 300°F (150°C) for around 25 minutes or until they feel dry and are just starting to turn golden around the edges.
Remove from the oven and cool on a wire rack.