1/2cupshredded coconutplus more for sprinkling on top if desired
Add baking soda and baking powder to the mashed bananas and stir.
Mix sugar and coconut oil in a large bowl.
Add eggs one at a time and mix well.
Add 1/2 cup of flour plus 1/2 tsp. salt to the batter and mix well.
Alternate adding the other two cups of flour with the 1/2 cup of water to the batter. Stir well after each addition.
Add the bananas and mix well.
Gently fold in the 1/2 cup of shredded coconut.
Grease and flour a large (9×5) bread pan, or 4-5 small bread pans.
Pour the batter into pan(s) and bake at 350 degrees for 50-60 minutes for a large loaf, or about 30 minutes for the small loaves. After the minimum amount of time, insert a knife to see if it comes out clean. If not, bake the bread longer. The top crust should be nice and golden brown. Let bread cool for at least half an hour before removing from the pan(s). Once cooled completely, mix together the powdered sugar, orange zest, and orange juice and drizzle over the top of the bread. Sprinkle immediately with shredded coconut if desired.
If you want to make this bread ahead of time, let the baked loaf cool completely. Then wrap well and place in a bag in the freezer. Thaw and glaze before serving.