1Preheat oven to 180°C and lightly grease a 20 x 10 cm loaf tin with oil or vegan butter.
2Place flaxseed in a small bowl and add ⅓ cup water. Stir to combine and set aside.
3In a large bowl add flour, sugar, cinnamon, nutmeg, baking powder and almond milk. Using a wooden spoon, stir to combine. Stir in coconut oil, ½ cup of walnuts, flax mix, banana and vanilla.
4Transfer batter to the loaf tin and top with remaining walnuts. Bake for 45-50 minutes or until golden and a skewer inserted into the loaf comes out clean. Turn it out onto a wire rack to cool.
5Enjoy at room temperature or heated up. You can store this banana bread in an airtight container in the fridge for several days!
Variation: Swap out the sugar for ½ cup pure maple syrup if you're after a more natural sweetener (in which case you can do with just ¼ cup coconut oil). If your bananas are extra ripe, you can do with less sugar altogether!