Preheat oven to 165°C (140°C fan) or 325° Fahrenheit, and grease a 9×5-inch bread tin.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with the cold ingredients, pop your bowl in the microwave for 10 seconds to warm).
Add the bicarbonate of soda, vanilla extract, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased bread pan and sprinkle lightly with cinnamon.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing (or less if you're like me and just can't wait!)