Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal, and lightly grease any exposed pan sides.

In a large mixing bowl, thoroughly mash the ripe bananas with a fork until mostly smooth but with a few small lumps remaining.

Add the applesauce, maple syrup, almond milk, melted coconut oil, and vanilla extract to the mashed bananas. Whisk everything together until well combined.

In a separate medium mixing bowl, combine the gluten-free all-purpose flour blend, rolled oats, coconut sugar, baking soda, ground cinnamon, and salt. Whisk briefly to ensure all dry ingredients are evenly distributed.

Pour the dry ingredient mixture into the wet ingredient mixture. Using a spatula or wooden spoon, gently fold until just combined. Be careful not to overmix, as this can make the banana bread tough.

If using, gently fold in the chopped walnuts/pecans and/or vegan chocolate chips.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can lightly tent it with aluminum foil during the last 15-20 minutes of baking.

Once baked, remove the loaf pan from the oven and let it cool in the pan for 10-15 minutes.

Carefully lift the banana bread out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely before slicing. This is crucial for the bread to set properly and avoid crumbling, especially with gluten-free flour.