Preheat & Prepare Pan

• Preheat your oven to 350°F (175°C).
• Grease your baking pan or line with parchment. You can use one large loaf pan, two medium loaf pans, six small loaves, or 12 mini loaf pans depending on how you want to serve or share.

Mix Wet Ingredients

• In a large bowl, whisk together eggs, melted coconut oil, mashed bananas, sugar, vanilla, and (if using) coconut extract. Mix until fairly smooth.

Add Dry Ingredients

• Add baking powder, salt, flour, and cardamom. Stir gently until just combined—avoid overmixing so the bread stays tender.

Fold in Coconut & Coconut Milk

• Fold in the shredded coconut (except the ½ cup reserved for topping). Also stir in the coconut milk—this helps ensure moistness and distributes coconut flavor.

Assemble & Top

• Pour the batter into your prepared loaf pan(s). Smooth the top. Sprinkle the reserved ½ cup coconut mixed lightly with a teaspoon or so of sugar over the top so you get a crunchy, golden topping.

Bake

Large loaf: about 1 hour

Medium loaf pans: 35–40 minutes

Small loaf pans: 25–30 minutes

Mini loaf pans: 18–20 minutes

• Test doneness by inserting a toothpick into the center; it should come out clean or with very few moist crumbs.

Cool & Serve

• Once baked, remove from oven and let cool in the pan for about 10 minutes. Then transfer to a wire rack to cool further. Leading to cleaner slices and better texture.
• Optionally, slather with strawberry jam or your favorite spread, but it’s wonderful on its own.