Healthy Carrot Cake Banana Bread (vegan, refined sugar free)

0 Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper or grease well. 
1 In a large mixing bowl, make the flax egg by combining the ground flaxseed with water. Stir and set aside to thicken. 
2 In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk until well combined. 
3 In the bowl with the flax egg, add the bananas and mash well. Add the applesauce, avocado oil, coconut sugar, vanilla, and almond milk. Whisk until well combined. 
4 Add the dry ingredients to the wet. Mix with a spatula until just combined. The batter will be thick. Fold in the carrots and walnuts (saving some for the top). Careful not to over mix! 
5 Transfer batter into the prepared loaf pan. Top with the leftover chopped walnuts. Bake for 50-60 minutes, or until toothpick inserted in the middle comes out clean. Mine took about 55 minutes. 
6 Let it cool in the pan for 5-10 minutes, then carefully remove the bread from the pan and place on a wire rack to cool completely. Enjoy! Store leftovers in an airtight container or wrap tightly with plastic wrap. Place on the counter for up to 3 days. It will be even more moist and flavorful the next day as the flavors have time to meld.