Preheat oven to 350 degrees. Spray an 8 1⁄2 x 4 1⁄2 inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside Place 2 1⁄4 heaping cups of quick oats into a blender and blend until smooth and resembles flour. After blending, measure out 2 cups of oat flour, set aside. Store any remaining flour in an airtight container for up to 3 months.
In a large bowl add the mashed bananas, eggs, vanilla extract, dark brown sugar, and coconut oil, whisk until well combined. Next add the oat flour, quick oats, baking soda, baking powder, salt, cinnamon, and nutmeg to the bowl. Mix until combined. Fold in the chopped walnuts.
Pour batter into the prepared loaf pan and smooth until even. Top with 1⁄4 cup chopped walnuts. Bake for 60 to 70 minutes or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
Remove from the oven and place on a wire rack to cool for 15 minutes.
Remove loaf from pan and place on wire rack to finish cooling completely.
Makes 1 Loaf