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400 g (14 oz) ripe banana
6 free range / organic eggs
4 fresh pitted dates (see notes)
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
60 ml (2 fl oz/ 1/4 cup) macadamia nut oil, coconut oil or cold pressed olive oil
half teaspoon ground cinnamon
2 teaspoons gluten free baking powder
70 g ( 1/2 cup/ 2 1/2 oz) ) coconut flour
20 g (1/4 cup / 1 oz) chia seed
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