We eat a lot of bananas in our household. They are the staple in smoothies, a great mid morning snack or a pre workout energy boost so it is rare that there are any left over. But on the odd occasion this happens it means I get to make a delicious banana bread!
Not only does this one have coconut oil in it also contains coconut flour. Coconut flour is more expensive but it does go a long way. Its also gluten free and has a wonderful texture to it. My mom and pops came round when made this and they both had a second slice!
Preheat oven to 350F and grease the inside of a loaf pan approx. 9"x5" then line with parchment paper
Put the coconut oil, eggs and honey in a bowl and beat with a mixer on high until well combined
In a separate bowl stir together the coconut flour, baking soda and sea salt, then pour in with the wet ingredients and beat again on high.
Break up the bananas into the mixer with the other ingredients and beat on medium until well combined
Pour the mixture into your tin, the mix will look wetter than most cake/bread mixes
Bake for approx. 50 minutes. You can check by inserting a toothpick into the bread. When it comes out clean then its time to remove it from the oven.
I found I had to keep checking the cake after about 40 mins as the top was brown but the middle wasnt quite ready. If this happens in your oven, put a piece of foil over the top of the tin.
Let us know how yours turns out!