Preheat the oven to 350ºF.

Lightly grease a 9” x 13” baking pan with coconut oil.

Peel the bananas and place them in a food processor or blender.

Crack the eggs into a separate bowl, (to make sure there’s no bits of shell) before adding them to the food processor as well.

Add the rest of the ingredients and pulse to combine, scraping down the sides a couple of times.

Pour the batter into the prepared pan, and smooth out the surface with a spatula.

Bake for 25-30 minutes, or until just barely done in the center.

Cool on a wire rack and serve at room temperature.

Notes: !

Everyone’s oven is slightly different, so start checking your cake a bit early in case yours

bakes faster!!

This cake tastes even better the 2nd day when the chocolate-banana flavors really meld.!