Preheat the oven to 180ºc. Line a (25 by 12 by 7 cm) metal loaf pan with non stick parchment paper. Set aside.
Put the bananas, unpeeled, in a large baking dish and bake them for 15 minutes or until their skins are totally black. Remove from the oven and let cool. When they’re cool enough to be handled, take the flesh out of the bananas and put it into a bowl. Set aside.
In a large bowl, sift together the flours, baking soda, baking powder, salt and cinnamon. Mix in the rolling oats.
Beat together the olive oil, agave nectar and muscavado sugar in the bowl of an electric mixer at medium-high speed, until well incorporated. Reduce the speed to low and add the yogurt, soy milk and flaxseed mixture. Finally, mix in the bananas.
Remove the bowl from the mixer and fold in the flour mixture and hazelnuts.
Pour the batter into the loaf pan, spreading evenly, and bake in the middle of the oven for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Mine was done after 50minutes, but after 35 minutes of the baking time, I covered the top of the pan loosely with aluminium foil, to prevent the top crust of the bread from browning too much.
Cool the loaf in the pan for 10 minutes, then turn it out onto a rack to cool completely. I think this bread is at its best the day after it’s baked.