Seeded Banana Bread w/ Dried Figs & Turkish Apricots {vegan}

In a small bowl combine the chia seeds with the water and set aside for at least 10 minutes until it forms a runny jelly like consistency similar to raw egg. Preheat the oven to 180°C/356°F and grease and line a medium sized (I used a 20cm/11cm) loaf pan. Sift the flours and baking powder into a large bowl, add the spices, seeds and sugar and stir to combine. In a small bowl combine the mashed banana with the oil, chia gel and vanilla. Whisk until smooth. Add the wet ingredients to the dry and stir until just combined. Add the dried fruits and fold through. Pour the mixture into the prepared loaf tin and scatter over the pepita seeds. Place in the preheated oven and bake for 40 minutes until lightly golden and cooked through (check with a skewer inserted into the middle of the bread). Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Serve as is or with your favourite dairy or non-dairy butter or yoghurt. Nut butters and jam are also great… enjoy! {This recipe was adapted from Savvy Vegetarians Low Fat Moist Banana Nut Bread.}