Step One:

Begin with the secret ingredient – the virgin coconut oil – and grease a 9″ x 5″ loaf pan. I like to use stoneware loaf pans, but any metal or glass loaf pan will work too.

Preheat the oven to 350* F.

Step Two:

Place the 4 bananas in a large mixing bowl. Beat with a hand mixer, or mash with a fork until the bananas are almost liquified.

Step Three:

Add the softened butter, 2 eggs, and 1 teaspoon of vanilla to the bananas. Use the hand mixer and mix well.

Step Four:

Add the 1 cup of white sugar and use the hand mixer to combine.

Step Five:

Now, add the 2 cups of flour, 1/2 teaspoon sea salt, 1/2 teaspoon baking powder, & 1/2 teaspoon baking soda. Mix well.

Step Six:

Take the banana bread batter and pour it into the prepared loaf pan. Spread the batter evenly in the pan.

Step Seven:

If using a metal or glass pan, bake for 1 hour.

If using a stoneware pan like I use, bake for 1 hour and 10 minutes.

Step Eight:

After the banana bread has baked, remove the pan from the oven and place the pan on a cooling rack for 10 minutes.

When the 10 minutes are up, turn the loaf pan upside down over the cooling rack. If the pan was greased properly, the banana bread should easily slide out of the loaf pan. Turn the banana bread right-side up.

Let the banana bread cool for at least a half an hour (extremely hard, I know! The house smells AMAZING at this point!). If it isn’t allowed to cool properly, the bread will fall apart when it is cut.

Enjoy!