Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly and rises properly.

Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper for easy removal.

In a large mixing bowl, mash the ripe bananas with a fork until smooth. Ripe bananas are sweeter and provide moisture.

Add the melted coconut oil, egg, and vanilla extract to the mashed bananas. Whisk together until well combined.

In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and brown sugar. This ensures even distribution of the leavening agent and sugar.

Pour the dry ingredients into the wet ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix, as this can make the bread dense.

If using, fold in the chopped walnuts for added texture and flavor.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the bread is fully cooked.

Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Slice the banana bread once it has cooled completely. Serve plain or with a spread of your choice, such as butter or nut butter.