Banana bread is a wonderful classic for a reason - it's delicious. The smell of it baking makes me happy and reminds me of being a kid. It's comforting and perfect with a cup of tea. Why it's called bread though, I don't really understand. Aside from the loaf shape, it's basically a cake, just like most sweet quick breads and muffins really... But, that's OK. Banana bread is and will always be the perfect thing to make when you don't eat all of your bananas before they turn brown.
This banana bread recipe is inspired by the lemony olive oil banana bread with chocolate chips recipe from Melissa Clarks' Eat this Now. I used the lemon, but decided to add some coconut and used coconut oil instead of olive. I'm completely in love with coconut oil right now and have been using it in a lot of recipes lately. This is my adapted recipe. It will make one loaf of banana bread.