While it might surprise you that you don’t need to add the dry and wet ingredients separately, trust us on this one. This bread comes out of the oven with a tender texture and rich, but balanced, flavor. Because the only sweetener added is the mashed banana, the bread delivers banana flavor without being overly sweet. It’s also a blank canvas for additions like chopped walnuts, toasted seeds, or (our fave) dark chocolate chips.
Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with coconut oil (or butter).
In a large bowl, combine banana, tahini, coconut oil, eggs, and vinegar and stir until smooth.
Add almond flour, almond meal, 1/4 cup of the coconut, baking soda, baking powder, and ground cinnamon and stir until just combined. Stir in nuts, seeds, and/or chocolate chips, if using.
Pour mixture into prepared loaf pan. Sprinkle remaining 2 tablespoons of shredded coconut over the top. Bake until the top is browned and a toothpick inserted into the center comes out clean, about 50 minutes to 1 hour.