preheat the oven to 356 F (180°C) and line a loaf pan with parchment paper or grease it.
Mix flour with cream of tartar and baking soda.
In a shaker mix almond milk, cocoa powder, liquid coconut oil and cider vinegar.
Peel the bananas and mash them (with a fork) in another bowl. Add the chocolatey almond milk and mix it until it becomes a rather thickish paste. You can now add a tablespoon or even more of the agave syrup.
Mix this paste with the flour mixture. A hand mixer works best.
Roughly chop the walnuts and roast them in a sauce pan without adding extra oil. Stir it now and then. When they are roasted, carefully fold them into the dough.
Fill the dough into the loaf pan. You can decorate the top of the dough with walnuts, bananas or chocolate. Just gently press the decoration of your choice into the dough. Bake it for 30 to 40 minutes.