Preheat the oven to 205c. Line a baking sheet with parchment paper. Set it aside.
Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake – it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.
Bake the pinwheels until they are golden, about 17 to 20 minutes.
Serve immediately topped with the chopped parsley
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