Pre-heat the oven to 325 and liberally grease a loaf pan with vegetable cooking spray or shortening. In a bowl, mash the unpeeled bananas, then stir in the almond milk, cinnamon, nutmeg and banana extract. In another bowl, thoroughly whisk together the quinoa flour, baking powder, baking soda and salt.

Set up your stand mixer with the paddle attachment and add the brown sugar and apple sauce to its bowl. Cream them together completely, then crack in the two eggs and let them get incorporated. Pour the banana mixture in next. Once that is thoroughly mixed in, slowly pour in the dry ingredient mixture until a soft batter forms.

Switch to a rubber spatula and gently fold in the walnuts and butterscotch chips. Then transfer the banana walnut butterscotch bread batter to the prepared loaf pan and smooth it out on top. Let it bake for an hour to an hour and fifteen minutes, until golden on top and a toothpick inserted in the center comes out clean.

Take the bread out and let it cool for at least half an hour to an hour in the loaf pan, then carefully turn it out onto a rack to finish cooling. Then serve and enjoy with a great cup of tea or coffee!