Vegan Protein Banana Bread

Preheat the oven to 350 degrees F / 180 C. Line an 8½ x 4½ loaf pan with parchment paper.
Add the dates and water to a small pot and bring to a boil.
Reduce the heat and cook, stirring, over low heat until the water has been absorbed and the dates are very soft.
Remove from the heat and mash with a fork.
Add the melted vegan butter and baking soda, stir to combine and set aside.
In a separate bowl, whisk together the flour, protein powder, baking powder, coconut sugar, cinnamon, and salt.
Next, add the date mixture, mashed bananas, flax egg, and ½ of the chopped walnuts to the dry ingredients.
Gently fold to combine. Do not over-mix.
Transfer the batter to the prepared cake tin and sprinkle the top with the remaining chopped walnuts.
Bake for 55-60 minutes. You may need to cover the banana bread with foil after 30 minutes to prevent the top from burning.
Test to see if the banana bread is cooked by inserting a skewer. If the skewer comes out clean it is cooked, if not, cook for another 5-10 minutes.
Cool in the loaf pan for 5 minutes before turning out onto a cooling rack to cool completely. Slice after it's cooled, and serve.