Preheat your oven to 350°F. Grease a 4×8-inch loaf pan and dust lightly with coconut flour to coat (this helps prevent sticking).

In a medium bowl, thoroughly mash the ripe peeled bananas with a fork until fairly smooth.

Add the eggs, melted coconut oil/butter and liquid sweetener. Whisk vigorously to fully combine. Then whisk in the baking soda and cinnamon.

Measure out the coconut flour and whisk vigorously before introducing it to the wet banana mixture (this prevents clumps!). Stir using a silicone spatula. The batter will seem quite thick.

Allow the thick coconut flour batter to rest for 10 minutes so the moisture fully hydrates the flour. After resting, stir gently again.

Fold in any additional mix-ins if enjoying your bread more decadent.

Pour batter into your greased bread pan and smooth the top lightly. Allow to rise for 15 minutes before transferring the pan to your preheated oven.

Bake for 35-45 minutes until a toothpick inserted into the center comes out clean. If the top seems to brown too quickly, loosely tent foil overtop.

Allow coconut flour banana bread to cool completely before attempting to remove from the pan. Slice and enjoy!