Our favourite banana, coconut and chia bread recipe comes from Teresa Cutter, The Healthy Chef.
I make it just as on her website, here, with occasional tweaks depending on availability of ingredients and my preferences.
For example, I prefer to use coconut oil for heated use, rather than macadamia or olive oils, which are better for cool to mildly warm uses, as they oxidise when heated – I talk more about oils here and here.
I also use dried dates as fresh are not available here in Tonga – I soak 12 in a cup with just enough boiling water to cover them, and use both dates and water in this loaf.
Lastly, 400g is about 8 small lady-finger bananas, or 4 large cavendish.