This bread is sweet, moist, and delicious. It is everything you want in a quick bread! You would never know it is vegan and gluten-free. 
 
1⅓ cups mashed ripe banana
2 Tbsp ground flaxseed
⅓ cup pistachio or almond milk
⅓ cup coconut oil, melted + additional for greasing the pan
2 Tbsp pure maple syrup
2 tsp vanilla extract
¼ cup + 2 Tbsp coconut sugar
½ cup gluten-free sprouted oats
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup almond flour
1 cup gluten-free all-purpose flour
1 cup chopped walnuts
 
Preheat oven to 350℉ and grease a 9x5-inch loaf pan with coconut oil. 
 
In a large bowl, add the mashed bananas, flaxseed, milk, melted coconut oil, syrup, and vanilla. 
 
Next, stir in the sugar, oats, baking soda, baking powder, salt, almond flour, and GF all-purpose flour into the wet ingredients. Stir in each ingredient one by one until combined. 
 
Pour the dough into the prepared pan and shake the pan gently to spread evenly. Sprinkle the walnuts on top and gently press them into the dough. 
 
Bake for approximately 45 minutes until lightly browned on top. The top of the bread should slowly spring back when touched, and a toothpick inserted in the middle should come out clean. 
 
Place the pan of bread on a cooling rack for 20 minutes. Remove the bread from the pan and place it back on the cooling rack until it cools to room temperature. 
 
Once the bread is cool, slice and serve plain, with vegan butter, or peanut butter, if you choose. 
 
Just Salt It, and enjoy!