In your stand mixer, mix all dry ingredients together. Go slow because cassava flour is very light and will poof up and get everywhere!
Then once you've got all your dry ingredients mixed together, add all wet ingredients and beat until thoroughly mixed together and no lumps remain. Pro tip: Make sure your coconut oil is completely melted and use room temperature eggs. This will prevent your coconut oil hardening from getting cold when it touches the eggs.
Grease your 5 x 9 bread pan adequately with melted coconut oil. Don’t be shy! This will be the difference between your banana bread sliding out easily and it falling apart and getting stuck in the pan.
Pour your banana bread batter into your greased bread pan using a spatula, and then smooth the batter down to make it evenly distributed.
Bake at 325 Fahrenheit for 45 to 55 minutes, or until a toothpick comes out clean. All ovens are different so start checking around the 40 minute mark.
Let your banana bread cool down before attempting to remove it from the pan.
Slice into 12 servings and enjoy! Keeps in the fridge for up to one week, or freezes for multiple months.