1
Preheat oven to 180°C (350°F).
2
Line a 20 x 10 cm (8 x 4 inch) loaf pan with parchment paper.
3
Mash the bananas until mostly smooth.
4
Add the shredded coconut and mix thoroughly until all coconut is coated and the mixture holds together.
5
Press the mixture very firmly into the loaf pan. Compact it well to achieve the dense cookie-like texture.
6
Bake for 18–22 minutes, until the edges are lightly golden and the surface is set.
7
Remove from the oven and immediately place the dark chocolate on top.
8
Let the chocolate sit for 5 minutes until melted.
9
Spread the chocolate into a thin, even layer.
10
Sprinkle with a little shredded coconut if desired.
11
Refrigerate for 30–45 minutes until the chocolate is fully set.
12
Lift from the pan and cut into 8 thin bars.