Preheat your oven to 325°F (a slightly lower temp due to the honey in the recipe). Grease a 9×5-inch loaf pan with coconut oil or cooking spray, and set aside.
In a large mixing bowl, whisk together the whole wheat flour, baking soda, and sea salt. Toss in the chopped walnuts.
In a separate bowl, mix the oil and eggs until well combined. Stir in the mashed bananas, almond milk, and vanilla extract. If your coconut oil solidifies on contact with cold ingredients, you can warm the mixture.
Combine wet and dry ingredients gently for a tender crumb. Transfer the mixture to a prepared loaf pan and bake for 55-65 minutes. Check for bread's doneness with a toothpick. If it browns too fast, cover with foil.