Step 1

Preheat oven to 350 degrees F (176 C). Line an 8.5 x 4.5 inch loaf pan with parchment paper. The paper doesn't have to cover the ends; just make sure there's enough overhang on the sides to easily lift the loaf from the pan after baking.

Step 2

In a large mixing bowl whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a medium-size bowl, mash the bananas until mostly pureed (a few larger bits are okay). Measure to make sure you have 1 ⅓ cups. If you have extra banana, either eat it or set it aside to drizzle on top of the loaf just before baking.

Step 4

To the 1 ⅓ cups mashed banana, add maple syrup, coconut sugar, nut butter, milk, vinegar, and vanilla. Stir very well until nut butter is completely incorporated. Pour wet ingredients into dry, and stir to combine. Pour batter into pan. If you had extra banana puree, place dollops of it on top of the batter. Arrange nuts on top - feel free to chop the nuts or break them up with your hands. I like to leave a few whole for appearance.

Step 5

Bake for 55 to 65 minutes or until a tooth pick inserted in the center of the loaf comes out clean. Allow to cool in the pan for 15 to 20 minutes, then use the parchment to lift the loaf out onto a cooling rack. Let cool completely before slicing (about 1 hour).