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Gather the ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet with 2 teaspoons coconut oil.
Whisk almond flour, salt, and baking soda together in a bowl.
Break bananas into pieces and place into a microwave-safe bowl. Microwave until soft, about 30 seconds.
Mash bananas until creamy. Add ¼ cup melted coconut oil and eggs; mix until well combined. Stir in dry ingredients until incorporated.
Drop batter onto the prepared baking sheet, making 12 biscuit-shaped mounds.
Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Remove from the oven and allow to cool slightly before serving.