Banana Walnut Loaf

Ingredients

• 7 large Medjool dates, pitted, soaked, and finely chopped
• 1 tablespoon ground flaxseeds + 2 tablespoons water
• ½ teaspoon nutmeg
• ¼ teaspoon sea salt
• ¼ teaspoon vanilla powder
• ½ tablespoon cocoa powder
• 1 ½ large ripe bananas
• 2 tablespoons almond butter
• ¼ cup finely chopped walnuts
• ⅓ cup chickpea flour
• ⅔ cup almond flour
• ⅛ cup coconut oil, melted

Directions

1. Preheat the oven to 350°F (175°C). Soak the dates in hot water for a few minutes until softened.
2. In a small bowl, mix the flaxseeds with 2 tablespoons of water and let sit for at least 5 minutes to form a gel-like consistency.
3. In a large mixing bowl, combine nutmeg, sea salt, vanilla, cocoa powder, mashed banana, almond butter, and chopped walnuts. Stir well until fully incorporated.
4. In a separate bowl, whisk together the chickpea flour and almond flour.
5. Add the wet ingredients to the dry ingredients, stirring until combined. Then mix in the melted coconut oil.
6. Grease a muffin tin or a loaf pan (8 x 4 x 2 ½ in.) with coconut oil.
7. Divide the batter into 6-7 muffin molds or pour it into the prepared loaf pan.
8. Bake for 20-30 minutes, checking for doneness with a toothpick. If baking in a loaf pan, it may require an additional 10 minutes.
9. Let cool before slicing and serving.