Preheat the oven to 180°C, gas mark 4. Grease a 23-cm loaf tin with coconut oil and line the bottom with baking paper.
To prepare the vegan egg, stir together the flax seeds and water. Set aside for 15 minutes.
In a large bowl, combine the mashed bananas, maple syrup, applesauce, vegan egg and pumpkin seed mylk until creamy.
In a separate medium-sized bowl, whisk all the dry ingredients together.
Add the dry ingredients to the wet and mix until just combine (be careful not to overmix). Pour the batter into the prepared tin, sprinkle whole rolled oats over the top.
Bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Cover the loaf with a sheet of aluminium foil 30 minutes in. Remove the sheet at the 50 minute mark.
Once done, place the tin on a wire rack to cool completely.