Preheat the oven to 350F. Grease a 8.5×4.5 loaf pan.
Mash the bananas together in a bowl with a fork until smooth.
In a small bowl, sift together the coconut flour, cinnamon, baking powder, and salt.
In the bowl of a food processor, combine the eggs, sunflower seed butter, maple syrup, palm shortening, lemon juice, and vanilla. Pulse to combine for 30 seconds or so, until very smooth. You can also do this using a hand mixer. Add the dry ingredients and blend for another 30 seconds to thoroughly combine. Add the bananas and pulse several times to incorporate them evenly.
Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool completely in the pan for 1 hour. Remove from the pan, slice and enjoy! Store wrapped in plastic in the refrigerator.