Preheat oven to 350F. Prepare a bread pan with a piece of parchment paper fitted like a sling. Spray with coconut oil spray.
To a medium bowl add flour, baking soda and salt. Stir with a whisk and set aside.
Add coconut sugar and coconut oil in a large bowl and whisk until well blended. Add eggs one at a time and whisk well. Add in the bananas, yogurt and vanilla and whisk until blended.
Add the dry ingredient mix in 3 parts, until just blended. Stir in chocolate chips or other add-ins if you are using. Spoon the batter into the prepared bread pan.
Bake at 350F for 55-60 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan then lift the parchment sling out to fully cool on a cooling rack.
Preheat oven to 425F. Line a muffin tin with baking cups and spray them with coconut oil spray.
Follow recipe above for mixing instructions.
Use an ice cream scoop to evenly portion out 12 muffins into the muffin tin.
Bake at 425F for 5 minutes. Reduce heat to 350F and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Allow muffins to cool in pan before eating.
For best flavor and texture, store on the countertop in an airtight container for up to 4 days. May also be refrigerated, however it may dry out.Freeze entire loaf or cut into slices and freeze by the slice. Either way, wrap securely in foil and then place in a freezer-proof container for up to 4 months.I like to use a metal loaf pan rather than a ceramic loaf pan as I've found it more evenly bakes the bread and there is less chance for an undercooked center.You can omit chocolate chips and swap for dried fruit like cranberries or blueberries or add your favorite nuts (walnuts or pecans would be a great choice).