Preheat oven to 360F and line a bread tin with coconut oil. Set aside. If you want to skip the caramelization steps move to step 7.

Preheat a large frying pan over medium heat.

Slice bananas into small rounds.

Add butter to frying pan and allow it to melt and slightly bubble.

Add bananas in a single layer to the pan with a flat side down. Let them caramelize on one side until bottom is browned. Check after 2 minutes and keep checking every minute or so until bottom is a medium brown.

Flip the bananas (don't worry about getting them all perfectly flipped) and add first tablespoon of maple syrup. Stir together and allow to simmer. The bananas will start to break down and get mushy.

Remove from heat after 2 minutes and pour into food processor to cool.

While bananas are cooling combine all dry ingredients in a mixing bowl and stir together until fully combined. You can feel free to add some extra spices such as ginger, nutmeg, etc. if you like, I just prefer a plainer spice blend for my banana bread.

Set dry ingredients aside and add remaining wet ingredients to food processor (vanilla, avocado oil, eggs, lemon juice, and remaining maple syrup).

Stir wet ingredients into dry ingredients until there are no clumps of flour then pour into bread pan. Cover with coconut palm sugar and place in the oven.

Bake for 60 minutes and check centre with a skewer. If it comes out clean removed from the oven, otherwise cook another 5-10 minutes.

Set on counter to cool in the pan for 5-10 minutes then move to a cooling rack. Gluten-free baking continues to develop it's structure while it cools so try to resist cutting in right away.

Slather with organic butter, ghee, or coconut oil and enjoy!