Lightly oil your bread pan. In addition to oiling the pan, I like to cut 2 strips of unbleached parchment paper and overlap them in a cross to cover the interior of the bread pan. This will help your bread lift out once it is baked.
Whisk together dry ingredients in a medium size bowl and set aside.
Mash the bananas in a small bowl. I use a potato masher.
In a small saucepan, melt the coconut oil on the stove top (and the honey if it is in a solid state).
Finally, mix together all ingredients including the ones that you have not yet touched and the ones that you have set aside. Mix until well incorporated.
Pour into the lined bread pan. Sprinkle extra shredded coconut over the loaf if you desire.
Bake for 1hr and 10 minutes. Remove from the oven insert a toothpick into the loaf. If it does not come out cleanly, return the bread to the over for another 10 minutes and check again. Continue until the toothpick removes cleanly. Enjoy!
An old fashioned aluminum bread pan works best. The lighter the pan the better as dark pans absorb the heat and often burn the loaf. Glass pans, while light, are actually the worst. They act as an insulator and over cook the bread.
Over mixing, or mixing using beaters will create a dry and thick loaf.
The riper the bananas, the better the loaf will taste.