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Heat oven to 350 degrees and line a 9 x 13-inch baking pan with parchment paper.
Mash bananas in a bowl and push them to one side to make room for the "liquid" ingredients. Add the eggs, dark brown sugar, vanilla, and coconut oil.
In a separate bowl, mix the flour and salt. Add the flour mixture to the wet banana mixture. Stir with a whisk just until combined.
Add the chocolate chips and coconut. Stir one last time to evenly distribute the add-ins.
Pour batter into the prepared pan and sprinkle (from a height) with fine or flaky sea salt to lightly dust the surface of the cake.
Bake for 45 to 55 minutes (mine was done after 45 minutes), or until a toothpick comes out mostly clean. Allow to cool on a wire rack before slicing.