GOOD TO HAVE: small & large bowl, bread pan (9 x 5 x 3 inch or 23 x 13 cm), whisker
1. Pre-heat oven to 350°F or 180°C. Grease a nonstick bread pan with a little bit of coconut oil or vegan butter. In a small bowl, mash bananas and mix with melted coconut oil and coconut almond milk until smooth.
2. In a large bowl add all dry ingredients and stir until well combined. Slowly add liquid ingredients to the dry ones and whisk very gently until "just" combined. Don't overmix it, otherwise your bread will get chewy. Cut banana in small slices. Then transfer batter to the prepared pan and top with banana slices.
3. Bake banana bread for about 45 minutes and try with a toothpick, when it comes out clean it's done. Let cool down in the pan for about 10-15 minutes, then remove it and transfer your banana bread to a cooling rack. Slice & Enjoy! Tastes wonderful with vegan butter on top. You can store your banana bread in the fridge tightly wrapped or in an airtight container for up to 4 days.