Vegan Blueberry Banana Bread

Preheat oven to 350ºF.
In a large bowl, combine the warm water and ground flaxseeds. Allow it to sit for two minutes until the mixture has the consistency of egg whites.
In a separate medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Add the coconut milk, lemon juice, coconut oil, sugar, and bananas to the flax mixture; stir until just combined. Gradually add the dry ingredients to the wet mixture and fold in the blueberries until batter is just combined, do not overmix, set aside.
To make the crumble topping: In a small bowl whisk together 2 tablespoons dark brown sugar, 1 tablespoon coconut sugar, 3 tablespoons flour and the chopped walnuts. Add the 2 tablespoons coconut oil and combine with a fork, leaving some clumps. Insert the oats and gently mix them into the topping mixture.
Spray 1 large loaf pan with nonstick cooking spray or grease lightly with coconut oil. Pour the batter into the pan and place on a baking sheet. Evenly spread the topping over the batter.
Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean; the bread will be dense and moist. If the crumble topping begins to darken (around 45 minutes into baking), cover lightly with a piece of foil so the bread continues to cook, but the top does not burn. Cool for 5 minutes in the pan, then remove the loaf from the pan and finish cooling on a rack.