Preheat oven to 350 degrees F. Prepare a loaf pan with nonstick baking spray; set aside.
Grind gluten free oats in a blender to create oat flour.
Combine maple syrup, coconut oil, mashed bananas, sea salt and almond extract in a large bowl; set aside.
Combine oat flour, baking soda, baking powder and ground cinnamon in a separate bowl; add this mixture to the wet maple syrup mixture along with cranberries, pumpkin seeds and sunflower seeds. Mix to combine (be careful not to over mix).
Transfer mixture into prepared loaf pan and bake for 1 hour or until a knife inserted in the center comes out clean.
Remove from oven; set aside to cool for 10-15 minutes before serving.