Preheat oven to 180°C (fan) / 200°C (conventional).

Line a loaf tin with parchment paper.

Weigh and prep all ingredients before starting.

In a large bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt.

Blend the flax seeds and walnuts briefly into a coarse meal (breadcrumb texture).

Add the blended mixture and oats to the flour and gently mix.

In another bowl, mash the ripe bananas with a fork or whisk until smooth.

Add almond milk, melted coconut oil and coconut sugar.

Whisk until well combined.

Gently fold the wet mixture into the dry using a spatula.

Mix until everything is just combined - don’t overmix.

Pour the batter into the prepared loaf tin.

Press the lengthways sliced banana gently into the top of the batter.

Sprinkle with oats, chopped walnuts, and a pinch of cinnamon.

Bake for 45–50 minutes until golden and the top springs back when touched.

Check doneness by inserting a skewer - it should come out clean.

Let the loaf cool in the tin on a rack for 20 minutes.

Carefully remove from the tin and cool completely.

Slice and enjoy!