Coat a half sheet jelly roll pan (a bit bigger than 13x9) in the coconut oil.
Chop the bananas and mash them together in a large bowl.
Add the rest of the ingredients to the bananas and mix together thoroughly.
Spread the banana mixture into the greased pan and smooth out so that it is as even as possible.
For crunchy bars: Preheat oven to 360F. Cook first for 30 minutes, take them out of the oven and let them cool. Cut into desired bar shape (we do 3 x 6 grid for 18 bars). Flip carefully and bake for another 20-30 minutes.
For soft bars: Preheat oven to 180F. Cook first for 40 minutes, take them out of the oven and cut into desired bar shape (we do 3 x 6 grid for 18 bars). Flip carefully and bake for another 40 minutes.
*You can easily leave out the coconut sugar or replace with honey, agave, any sweetener of your choice.
**We leave out the walnuts as the kids' daycare is nut-free and we like these for quick school breakfasts.
***I use cocoa powder here when cooking with my toddler, but you can trade it out for nutmeg if you want a more traditional spiced flavor.