Preheat the oven to 170°C (160°C for fan ovens, gas mark 3).
Grease and flour two - 2 pound loaf pans (roughly 22.5 cm x 13 cm x 6 cm each).
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, chia seeds and Super Vital Powder. Set aside.
Cream the coconut oil and coconut sugar using an electric mixer.
Beat the eggs and honey into the coconut oil mixture. Stop the mixer and scrape down the sides of the bowl with a rubber spatula regularly.
When the mixture is light and fluffy, gradually add the flour mixture, a bit at a time, beating well after each addition.
Beat in the mashed bananas and orange rind.
Remove the bowl from the electric mixer and stir in the chopped organic dates and walnuts with a wooden spoon.
Divide the mixture between the loaf pans. Carefully level the tops a bit with the flat of a knife. The pans will only be about half full.
Bake for 30 to 40 minutes, or until a skewer inserted in the centre of the cake comes out clean. It's a good idea to check the cakes after 25 if your oven is very fierce.
Cool in the pans for at least 30 minutes before removing the cakes and leaving them on a wire rack to cool completely.
Wait until the cakes are completely cool before slicing.
Store in an airtight container.