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.
On a plate mash bananas. Combine mashed bananas with the cooled coconut oil.
Next add beaten eggs, monk fruit sugar, coconut brown sugar, espresso caramel sauce, and coconut milk until thoroughly combined.
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.
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.
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.