Preheat the oven to 180 degrees C and lightly grease a loaf tin.
Mix together the flours, flaxseeds, baking powder, bicarbonate of soda, maca powder and sweetener/sugar in a large bowl.
Either mash the bananas and whisk together with the date nectar, tahini, vanilla, vinegar and almond milk - or whizz up in a blender.
Pour this into the dry ingredients and mix to form a smooth batter. Spoon into the tin and smooth out evenly.
Bake for 40 minutes until risen, golden and a skewer comes out clean. Leave to cool in the tin.
Once cooled, place on a wire rack. Whisk together the date nectar, tahini, almond milk and vanilla to so not as thick, then drizzle over the loaf and decorate with dried banana chips. Slice up and serve!