Ingredients:

1/4 cup Mighty Fast coconut oil, melted

3 very ripe large bananas

6 pitted dates

4 eggs

2 tablespoons raw honey

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon cardamom (if unavailable add another 1/2 teaspoon of cinnamon)

2 tablespoons ground flax seeds

2 cups almond meal or gluten free flour

1/2 teaspoon sea salt

1/4 cup chopped walnuts

1/4 cup dark chocolate chips

Preparation:

After infusing coconut oil in The Mighty Fast Herbal Infuser, set aside above amount to cool. Preheat oven to 350 degrees Fahrenheit. Place dates in a glass bowl and add enough warm water to cover dates (about 1/4 cup warm water), set aside to soak. In a large bowl add bananas and mash well. After dates have soaked for at least 10 minutes, place dates and water into a blender and pulse on high until dates form a paste (about 2-3 minutes). Using a rubber spatula, scoop out date paste and add to mashed bananas. Add in coconut oil, eggs, honey and vanilla. Mix well by hand until batter is well combined. In a separate bowl add in baking powder, soda, cinnamon, cardamom, ground flax, almond meal and salt and mix well. Mix dry ingredients into wet and combine well. Add in chopped walnuts and chocolate chips and mix well. Grease a round pan or muffin tin with Mighty Fast coconut oil. Add in batter. Place in oven and bake for 30 minutes for round pan or 15 minutes with muffin tins or until toothpick inserted into middle comes out clean. Remove from oven and cool pan on wire rack. Top cake or muffins with fresh coconut whipped cream before serving.