How to Make It
Preheat the oven to 350°. Grease a 9x5-inch loaf pan with cooking spray and line with parchment paper.
In a small ramekin, mix the water and ground flax seed. Let it sit for 5 minutes, or until it thickens and resembles the consistency of an egg.
In a large bowl, mix the dry ingredients together: gluten free baking flour, coconut sugar, baking soda, chia seeds, oats, cinnamon, nutmeg, and salt.
In another bowl, mash the ripe bananas with a fork until completely smooth. Whisk in the flax eggs from step 2.
Add dry and wet ingredients together and mix until just combined, being careful not to overmix. Gently stir in the chopped walnuts.
Pour the batter into the prepared pan and sprinkle the remaining oats over the top.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven. Pull on the two long sides of parchment to gently lift the loaf onto a cooling rack. Let loaf cool before cutting into 10 slices.
Gluten-free flours are very sensitive, so it's best to store in an airtight container in the fridge for up to 5 days.