Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with nonstick spray and set aside.
In a stand mixer or large bowl, mix together coconut oil, coconut sugar, and eggs until combined. Add vanilla extract, almond milk, bananas, carrots, coconut flakes, and walnuts. Mix again until all is well combined.
Add whole wheat pastry flour, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. Mix until just combined. Pour the mixture into the prepared loaf pan.
In a bowl, mix walnuts, coconut sugar, pastry flour and cinnamon. Add the coconut oil and using your hands, mix ingredients until crumbly. Sprinkle the top of the banana bread evenly with walnut crumble topping.
Bake for 50-60 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!
This recipe makes 1 loaf, about 12 slices, depending on how thick/thin you cut the slices.