• Preheat the oven to 350°F.

For the Chia Egg

• In a small bowl, mix together the lukewarm water and the chia seeds. Set this aside for 15 minutes to form the "chia egg." This will act as the egg substitute. After 15 minutes, the chia egg is ready to be used.

To Brown the Butter

• In a skillet over medium heat, add the ¾ cup butter. Let it start to boil (which will take a few minutes). Then keep stirring continuously, until aromatic. It will start to turn a darker shade of yellow after boiling for a few minutes. Keep a close eye on it, and turn off the heat once this color change occurs.

For the Banana Bread Mixture

• In a large bowl, mix together the baking soda, salt and flour. Set aside.
• In a second large bowl, use a hand blender to cream together the chia egg, bananas, white sugar, brown sugar, vanilla and browned butter until smooth.
• Slowly add in the flour mixture to the wet ingredients, keeping the hand blender on in between to mix the ingredients as you add them. Be careful not to over mix – just run the blender/mixer for a few seconds each time.
• Continue this until the dry ingredients are fully incorporated into the wet ingredients.
• Fold in the dates and blueberries.
• Lightly grease the 8×8 inch baking tray with avocado oil, then line it with parchment paper.
• Pour the banana bread mixture evenly into the pan.
• Mix together the topping ingredients, except the cashews, in a small bowl. Make sure the butter is chilled, so you can use a fork to create a crumbly texture (it should not be melted butter). Sprinkle the cashews on the batter, then evenly sprinkle this over the cashews.
• Place in the oven and bake for 1 hour. Check to make sure it's fully baked by inserting a toothpick in the center of the loaf, ensuring it comes out clean.
• Once it's ready, use oven mitts to remove the loaf, and turn off the oven.
• Place on a heat-proof surface for 20 minutes to allow the banana bread to cool, then cut into 16 servings. Enjoy with your morning (or afternoon) latte!