• Preheat oven to 375 F. Grease a bread pan with coconut oil. In a medium-sized bowl place coconut oil and melt inside the microwave 30 seconds to 1 minute. Remove coconut oil from microwave and allow to cool.  
  
  1/2 cup melted coconut oil or butter
•  On a plate mash bananas. Combine mashed bananas with the cooled coconut oil. 
  2 cup mashed bananas
• Next add beaten eggs, monk fruit sugar, coconut brown sugar, espresso caramel sauce, and coconut milk until thoroughly combined. 
  2 beaten eggs, 1/2 cup monk fruit sugar, 1/4 cup homemade coconut brown sugar, 4 tbsp Espresso Caramel Sauce, 1/4 cup coconut milk
• In a separate bowl combine cassava flour, baking powder, baking soda, and salt. With a fork mix together the flour, baking powder, baking soda, and salt until combined. 
  1/4 cup coconut milk, 1 cup cassava flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp pink salt, 1 tsp baking soda
• Pour half the flour mixture into the banana mixture until well combined. 
• Next, add in half of the egg and caramel mixture into the banana mixture until well mixed.
• Finally, pour remaining flour into the banana mixture until thoroughly incorporated. 
• Lastly, add in the remaining egg and caramel mixture until thoroughly combined.
• Gently fold in chocolate chips.
  1/2 cup chopped chocolate or Homemade Chocolate Chips
• Finally, pour the banana bread mixture into well-greased bread pan. 
• Bake approximately 30 - 40 minutes or until a toothpick inserted comes out clean. 
• Be sure to check the middle with a toothpick
• Remove from oven. 
• Let cool in the pan for 10 minutes before inverting onto a cooling rack to cool. 
• After banana bread has cooled completely store inside a plastic bag or paper sack.

If you want a softer bread store inside plastic if you want a little harder crust store inside a paper bag.