In a medium bowl, combine the additional raw walnut pieces, rolled oats, a bit of flour, coconut sugar, and melted coconut oil along with a splash of molasses. Mix until they clump together, forming a crumbly streusel.

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.

In a small bowl, combine the unsweetened almond milk with the apple cider vinegar and let it sit for about 5-10 minutes.

In a large mixing bowl, whisk together the extra virgin olive oil and coconut sugar until well blended. Add the molasses, then the eggs, mixing well after each. Stir in the soured milk and mashed bananas.

In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and kosher salt.

Gently fold the dry mixture into the wet ingredients until just combined. Fold in more walnut pieces.

Pour the batter into the prepared loaf pan, then sprinkle the streusel on top. Bake for 50-60 minutes until a toothpick inserted comes out clean.

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