Line the bottom of a 9x11 inch baking pan with parchment paper and grease the sides lightly.
Measure all ingredients except water, dates and banana into a large bowl and stir to mix well.
Add water, dates and banana to your blender and blend until the mixture looks like caramel sauce. If your dates are drier or you don't have a high-speed blender, you may want to soak them in boiling water for 10 minutes first, drain, then proceed to blend.
Add the date/banana mixture to the dry ingredients and stir to mix well.
Pour/scoop the batter into the prepared pan spreading as evenly as possibly and smoothing the top. Tap the pan on the counter a few times to help the batter settle evenly.
Bake at 350 for 20 minutes.
Let cool in the pan 10-20 minutes, then cover the pan with a cookie sheet and overturn it to release the bread.
Let cool completely before cutting into squares.
Will keep a day or two on the counter, a week in the fridge or indefinitely in the freezer, but they won't last that long!
These are amazing just as written, but you could also leave out the chocolate chips, use cranberries or raisins instead of cherries and sub sunflower and pumpkin seeds for the walnuts (especially if you are allergic to nuts).
I like it plain, but suspect some cashew, almond or peanut butter would make amazing little sandwiches!
My banana was huge, but don't worry about it too much. One really big one, two small, one and a half medium, they'll all work.
And, I've used both whole chia seeds and chia powder to good effect. I like the powder better just because it doesn't stick in my teeth as much but use whichever you have, or grind your own in your high-speed blender or coffee grinder.
All this is a lot of writing, but the recipe is super easy and comes together in a flash. Go make it!