Preheat oven to 350°F.
In a large bowl, whisk maple syrup and coconut oil until combined. Add bananas and mash until the biggest chunk is about the size of a marble. Stir in the eggs and vanilla extract.
Place the flour on top - don’t stir it in yet! Add the baking soda, baking powder, cinnamon, and salt on top of the flour and gently stir to sift all of the dry goods together.
Stir the wet and dry ingredients together. Stop stirring as soon as everything is combined, you don’t want to over-mix!
Grease a 9x5” loaf pan with coconut oil. Pour batter into loaf pan and press the two banana halves gently into the top of the batter. Sprinkle cacao nibs over the top. If you’re into salty-sweet things, sprinkle a pinch of flaky sea salt over top.
Place the loaf pan on top of a baking sheet just in case it overflows.
Bake for 70 to 80 minutes, until a cake tester (I just use a paring knife) inserted into the center of the loaf comes out clean.
Let the banana bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.