Preheat the oven to 170 degrees C and grease a loaf tin.
Put the dates or prunes and almond milk in a pan, bring to the boil and simmer for 5 minutes until softened slightly then remove from the heat and cool.
Once cooled tip into a blender with the bicarb of soda, maple syrup and bananas and whizz up until thick and smooth.
Mix together the flour, coconut sugar, flaxseed, baking powder, cinnamon and ginger then pour in the date/prune mixture and mix to combine.
Spoon into the prepared loaf tin and smooth out evenly. Bake for 40 minutes until firm and golden. Leave to cool then place on a wire rack.
Whisk together the almond butter, maple syrup, almond milk and vanilla until smooth and a little runny. Spoon this over the loaf and allow to drip down the sides. Sprinkle over the nuts now slice up and serve!