Melt the coconut oil in a medium saucepan over medium-low heat. When it’s melted, cut the bananas into 1” pieces and place them and the sugar in the pan. Turn the heat to low and let the bananas and sugar caramelize for about 15 minutes, stirring occasionally.
Meanwhile, combine the flour, baking soda and salt in a large bowl.
Grease and flour a 4 ½” x 8 ½” loaf pan.
When the bananas are caramelized, set them aside to cool for about 10 minutes.
Combine the cooled bananas and eggs in a blender and process until smooth. Add this to the flour and using a stiff spatula, mix until JUST combined. Do not overmix.
At this point you can gently fold in the walnuts if using – OR – pour the batter into the prepared loaf pan and sprinkle the top with the nuts.
Bake for 42 minutes, or until a toothpick comes out clean when inserted into the middle.
Allow the banana bread to cool in the pan for 10 minutes, and then cool on a wire rack for at least 30 minutes.
Store at room temperature for 3 days, or covered in the refrigerator for 5 days.