Preheat oven to 200 degrees F.
In a food processor, process walnuts until finely ground. Add dates, cinnamon, vanilla and mashed bananas.
Transfer to large mixing bowl. Fold in psyllium seed husks and coconut flakes, until well combined.
Spoon mixture evenly into a 12-section mini loaf silicone tray.
Transfer to pre-heated oven and bake for 1-1/2 to 2 hours or until tops are browned, checking every 30 minutes. Remove from oven and let cool. Once cooled, remove from baking tray.
Store in airtight container on counter for 2 days. Can be stored in refrigerator for up to 5 days.
Transfer mixture into a 12-section mini loaf tray. Dehydrate at 145° F for 2 hours. Lower temperature to 115° F and dehydrate for three hours.
Once cooled, remove from baking tray. Store in airtight container on counter for 2 days or in refrigerator for up to 7 days.