Preheat your oven to 325°F and grease a bread loaf pan. Set the pan aside.
Peel your ripened bananas, and mash to a chunky consistency. The bananas don’t need to be pureed, but large pieces should be smashed down a bit further.
In a medium bowl, whisk the coconut oil and the maple syrup together. Once mixed, add the eggs and continue to whisk. Then, add the mashed bananas, almond milk, and vanilla extract, until all ingredients are well combined.
In a separate, larger bowl, mix your dry ingredients. This includes the gluten-free flour, salt, baking soda, and cinnamon.
Once blended, add the wet ingredients and mix until well combined.
Gently fold in the chopped walnuts, taking care not to overbeat the bread batter.
Pour the batter into the greased bread loaf pan, and bake for 60 minutes.
Remove from the oven once done, and cool before slicing. To maintain the low FODMAP qualifications, the bread should be served in 12 slices. We’ll cover more about that later.