• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with coconut oil set aside.
• In a large bowl, combine the dry ingredients: flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Stir with a spoon until well combined. Set aside.
• Mash the ripe bananas and measure exactly 1 cup + 1/2 cup.
• In another large bowl or the bowl of your stand mixer with the paddle attachment, add the mashed bananas with the remaining liquid ingredients: coconut oil, beaten eggs, vanilla, and maple syrup. Stir until the liquid ingredients are all combined.
• Stir in the dry ingredients into the wet ingredients bowl until a banana bread batter forms.
• Bake in the center rack of the oven for at least 50-70 minutes or until golden brown on top and a pick inserted in the center of the banana bread comes out dry and clean.
• Cool down on a wire rack for a few hours before slicing.
• Serve plain or with peanut butter on top.

Storage

• Store in an airtight container in the fridge for up to 5 days. You can freeze and thaw at room temperature before serving.