Preheat the oven to 350 degrees F. Grease a 4 -1/2 x 8-1/2 inch loaf pan
Make the bread: In a large bowl, sift together the flour, baking soda, and salt
In a medium skillet, heat the coconut oil until it melts. Add the bananas and brown sugar. Simmer on medium-low heat for 5 minutes, stirring occasionally, until the bananas have softened and the sugar begins to caramelize. Allow the bananas to cool for 10 minutes.
Combine the bananas and eggs in a blender or food processor, and process to a smooth puree. Fold the banana mixture into the flour with a spatula until just combined. Pour the batter into the loaf pan.
Bake the bread for 42 minutes until a toothpick comes away clean when inserted in the center of the bread. Let the bread cool in the pan for 10 minutes, then unmold the loaf and let cool on a rack for 30 minutes before glazing.
Make the Glaze: Combine the powdered sugar, cinnamon, and ginger in a small bowl. Add 2 teaspoons water and mix until the sugar dissolves. Spread on top of the bread.
Store at room temperature, covered with plastic wrap, for up to 3 days.
Recipe Notes
1. I substituted butter for the coconut oil (I don’t like coconut) 2. I used a non-stick cooking spray mixed with flour instead of greasing the pan with coconut oil