Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper for easy removal and cleanup.

In a mixing bowl, mash three overripe bananas until smooth with a few small lumps.

Whisk together 2 cups gluten-free flour blend, 1 teaspoon baking soda, and ½ teaspoon salt in a separate bowl until well combined.

Stir mashed bananas with ½ cup coconut sugar, 2 large eggs, ¼ cup unsweetened applesauce, and 1 teaspoon vanilla extract until smooth.

Gently fold the dry mixture into the wet ingredients until just combined.

Fold in ¾ cup chopped walnuts, reserving a handful to sprinkle on top.

Pour batter into the prepared pan and bake at 350°F (175°C) for 50–60 minutes.

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.