2 ripe bananas
2 large eggs (lightly beaten)
2 cups dark brown sugar
1 teaspoon vanilla
10 tablespoons coconut oil (needs to be slightly warmed to liquify)
1 cup all-purpose flour
3/4 teaspoon fine sea salt (plus more for sprinkling)
1/2cup dark chocolate chips
2 handfuls shredded coconut (sweetened or unsweetened)
Heat oven to 180 degrees and line a 9 x 13-inch baking pan with baking paper.
Mash bananas in a bowl and push them to one side to make room for the “liquid” ingredients. Add the eggs, dark brown sugar, vanilla, and coconut oil.
In a separate bowl, mix the flour and salt. Add the flour mixture to the wet banana mixture. Stir with a whisk just until combined.
Add the chocolate chips and coconut. Stir one last time to evenly distribute.
Pour batter into the prepared pan and sprinkle (from a height) with fine or flaky sea salt to lightly dust the surface of the cake.
Bake for 45 to 55 minutes, or until a toothpick comes out mostly clean. Allow to cool on a wire rack before slicing.