Preheat the oven to 325 ºF/163 ºC.

Mix the flour, salt, and baking powder together in a large bowl.  Mash the ripe bananas and then blend with the beaten eggs, sugar, vanilla and coconut oil in another bowl.

Carefully blend the flour with the egg mixture until thoroughly combined into bread dough.

Grease a medium to large bread pan (I use these glass loaf pans) and pour in the batter taking care to leave an inch or so at the top to allow for expansion of the loaf while baking.

Bake for about 1 hour or until a toothpick inserted in the center of the loaf comes out clean.

If desired, remove loaf pan about 5 minutes before it is done to brush the top with melted butter. Then, put the loaf pan back into the oven for the remainder of the cooking time. This will brown the top so that the loaf resembles banana bread made with wheat flour.

Allow to loaf to cool completely before removing from the bread pan to ensure that it comes out in one piece.

Slice and serve. I recommend a healthy slab of butter on top of each slice as shown in the picture above.

Gluten free banana bread is fine to keep covered on the counter for a day or so. Warm each piece before serving or enjoy at room temperature. Be sure to refrigerate any bread that won't be used within two days.