Preheat oven to 325 degrees. Grease a loaf pan with butter or cooking spray. Set aside.
In a small saucepan over medium-low heat, melt and brown the butter. As the butter melts, it will begin to foam and the color will change from yellow to golden to light brown. Whisk continuously to ensure the butter is browning evenly. Once you begin to smell the nutty aroma, remove from heat and transfer the browned butter to large mixing bowl.
Add the granulated sugar to the browned butter and whisk to combine.
Add the mashed bananas and eggs. Whisk to combine.
In a bowl, combine the unbleached cake flour, whole wheat pastry flour, baking soda and sea salt.
Slowly add the dry ingredients to the wet ingredients, whisking with 1/3 C hot water until completely combined.
Fold the chopped walnuts and shredded coconut into the batter.
Transfer the batter to the prepared loaf pan. Bake for 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 15 minutes then transfer to wire rack.
This recipe was inspired by Carolyn’s Banana Bread, Circa 1971 recipe by Suzanne Lenzer.