Mix together wet ingredients: melted coconut oil, honey, tropical almond milk and vanilla extract. 

In a separate bowl mix together dry ingredients: plain flour, tropical almond flour, desiccated coconut, baking powder, cinnamon and nutmeg.

Purée 3 bananas in food processor, setting aside the fourth for the topping. Add wet and dry ingredient mix to food processor and pulse again until smoothly combined.

Pour batter into baking tin lined with baking paper and top with 2 halves of the remaining banana, pressing the slices lightly into the batter. Bake in pre-heated oven at 180°C for 1-1.5 hrs.