Preheat oven to 350F.

Grease a 9×5-inch loaf pan, or spray it with a nonstick baking spray and line with parchment paper for extra safety.

Mash bananas in a large bowl.

Roast the walnut in the preheated oven for about 10 minutes and crush them into small pieces and set aside.

Sift flour, salt, baking powder, baking soda, cinnamon in a large bowl then add almond meal .To this mixture, add flax seed meal and mix everything.

In another bowl add coconut oil, then add, egg, yogurt and vanilla.

Add coconut oil mixture into the flour mixture and mix well.

Then, add mashed banana mixture and mix until everything is combined well.

Add crushed walnuts and mix well once again.

Transfer the batter to baking pan and bake for about 45 minutes or until a toothpick inserted comes out clean.

If you have any leftovers, this banana bread can be stored at room temperature for 2-3 days by wrapping them with foil.