Pre-heat your oven to 175C/350F. Line a loaf tin with non-stick parchment and set aside.
Prepare Cinnamon Swirl by combining Melted Vegan Butter, Brown Sugar and Cinnamon. Mix well and set aside.
In a bowl, mash your 2 ripe bananas. Add Vanilla, Flax Egg, Vegetable Oil, Vegan Yogurt and whisk to combine.
In another bowl, sieve All Purpose Flour, Ground Almonds, Baking Powder, Baking Soda and Salt. Whisk to combine.
Make a well in your dry ingredients and pour your wet ingredients in. Gently fold until a batter forms. Be careful to not over-mix or your Banana Bread will end up tough and dry.
Fold in chopped Walnut, Dark Chocolate Chips and Toasted Coconut Flakes.
Pour 1/3 of your batter into your prepared loaf tin and then dollop half of the cinnamon sugar mixture over the batter in the pan.
Using a knife, swirl the Cinnamon mixture into your Banana Bread Batter. Add another 1/3 of your Banana Bread batter to the pan and repeat the process with your remaining Cinnamon mixture. Finally, top with your final 1/3 of the Banana Bread batter.
Before baking, slice your extra Banana lengthways and gently place on top of the batter (optional).
Bake for 45-55 minutes, or until a skewer inserted into the middle of your Banana Bread comes out clean.
Leave to cool in tin for 20 minutes and then turn out onto a cooling rack and allow to cool further.