Combine Coconut Flurry and oil in microwave safe bowl, and heat for 30 seconds, then stirring every 15 seconds until mixed and thinner in consistency. Let cool.
In a mixing bowl, combine and thoroughly whisk all dry ingredients, except the brown sugar.
In another mixing bowl, combine mashed banana, egg, vanilla extract, and brown sugar. Whisk until fully incorporated.
Add Coconut Flurry and oil mixture to the wet ingredients' mixing bowl. Whisk until fully incorporated.
Add dry ingredients to wet ingredients, and whisk until no more dry clumps are visible. Don't over mix.
Add water or milk if the mixture seems to dry. Fold in any mix-ins now.
Oil the loaf pan, and scrape batter into the pan using a rubber spatula. Put into preheated oven, and check 50 minutes later for doneness.
Bread is done when a toothpick or knife comes out clean when inserted into thickest part of the loaf.
Once done, let cool for 5 minutes in pan before popping out onto a cooling rack. Allow to cool for an hour before slicing.
