Preparation

1. Preheat oven to 350 degrees Fahrenheit.
2. Line a regular loaf pan with parchment paper and set aside.
3. Add walnuts and oats to a food processor and pulse until finely ground (be careful not to blend too much as it will begin to turn to nut butter).
4. Transfer mixture to a medium bowl. Don’t wash food processor.
5. Add almond flour, brown rice flour, baking powder and baking soda to the walnut oat mixture and whisk to combine; set aside.
6. Break bananas into food processor and add eggs, sugar, chia seeds, vanilla and salt and blend until smooth.
7. Add hoijicha powder and blend until combined.Step 8While blender is running slowly drizzle in melted ghee or coconut oil.
8. Once mixture is evenly combined, remove lid and add flour mixture.
9. Blend for 2 seconds to incorporate, scrape sides with a rubber spatula and pulse mixture again if necessary but be careful not to over mix.
10. Transfer batter to lined loaf pan, top with chopped walnuts and bake for 50 to 55 minutes or until a toothpick inserted to the center comes out clean.
11. Remove from oven and set aside to cool in pan for 10 minutes then remove from pan and allow to cool completely on a wire rack.