Preheat your oven to 325°F (160°C). Generously grease a 9×5-inch bread pan and lightly dust it with flour. Tap the pan gently over the sink to remove excess flour, then set it aside.
In a large mixing bowl, whisk together the melted coconut oil and honey until well combined. Add the eggs and continue whisking until the mixture becomes smooth.
In another bowl, mash the ripe bananas with a fork until completely smooth and broken down. Measure 1 packed cup of the mashed bananas and add them to the wet ingredients. Then add the Greek yogurt and vanilla extract. Whisk everything together until smooth and fully combined.Sprinkle the salt, cinnamon, and baking soda directly over the wet mixture and stir to combine. Add the flour and mini chocolate chips (if using). Using a wooden spoon, gently stir the chocolate chips into the flour first so they become coated. Then fold the flour mixture into the batter until just combined. Be careful not to overmix, as this can make the bread dense.
Use a spatula to scrape the batter into the prepared 9×5-inch loaf pan. If desired, sprinkle old-fashioned oats on top for decoration and texture.
Bake in the preheated oven for 50 to 65 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the banana bread cool in the pan for about 10 minutes, then carefully transfer it to a cooling rack. Once fully cooled, slice and serve.
