Preheat the oven to 180 degrees. Grease and line a standard loaf tin with coconut oil.

In a small bowl, combine the coconut oil and honey.

In a large bowl, whisk salt, eggs, cinnmon and vanilla extract. Whisk in the coconut oil and honey mixture. Next, whisk in the coconut flour until completely combined with no lumps. Lastly, stir in the mashed bananas and shredded coconut.

Pour the batter into the loaf tin and top with extra sliced banana and shredded coconut.

Bake for 45 Minutes to 50 Minutes or until a toothpick comes out clean. If the top of the loaf is browning too quickly, place some aluminum foil on top to prevent burning (it all depends on your oven).

Let the loaf cool completely before removing from the loaf pan.

Serve with butter, nut or coconut butter on top, homemade jam, cream, plain or toasted.

Store in the fridge in an airtight container