Preheat your oven to 375 degrees F. Oil your bread pan with coconut oil
In a large bowl, add the peeled bananas and using the back of a fork, mash them well. No large chunks should remain. Try to mash as much as possible.
To the bananas, add in the brown sugar, melted coconut oil, unsweetened applesauce, and vanilla. Stir together with a silicone spatula.
Next, sift in the flour, baking powder, baking soda, cinnamon and nutmeg. Add in the salt. Stir again just until combined.
Gently fold in walnut pieces if you are adding.
Pour half the mixture into greased bread pan and then ¼ cup of the caramel sauce evenly across. Pour the remaining mixture, then another ¼ cup of the caramel sauce. Using a butter knife, swirl the caramel into the top.
Place in oven for 35-45 minutes. When done, a toothpick inserted when come out clean. *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.Remove from oven and let cool for 15 minutes in pan. Then carefully remove and place on a cooling rack until completely cooled. Drizzle more caramel over top if desired.