Preheat oven to 350 degrees F / 325 degrees F convection.  Oil a loaf pan.

In a large bowl, stir together sugar, syrup, oil, and vanilla.  Stir in the eggs until well incorporated.  Stir in the flour, baking soda, and salt until just combined.  Mix in the bananas, followed by the walnuts.

Pour into the prepared pan and bake about an hour until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely before glazing.

For the glaze, whisk together the coconut butter, syrup, milk, and vanilla until a spreadable consistency forms, adding more milk if necessary.  Drizzle over bread, slice, and serve.  Bread may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature a couple hours or in the microwave 1-2 minutes.