• Preheat oven to 350°. Grease and line a 9x5 OR 8x4 bread pan with parchment paper and set aside.
• Melt the coconut oil then set it aside; allow 10 minutes for it to cool to room temperature.
• Mash the bananas into the bottom of a large bowl (use a potato masher or a fork); then, add the eggs, milk and vanilla and stir to combine. Last, pour in the coconut oil and stir.
• In a separate bowl, stir the flour, sugar, baking powder, baking soda, and cinnamon together.
• Pour the dry ingredients into the wet ingredients and gently stir everything together, being careful not to over-mix. Transfer batter to the bread pan, then bake the bread for 40-45 minutes or until a toothpick comes out clean. Let the bread sit for 10 minutes, then carefully invert it onto a cooling rack. Wait for the bread to cool before slicing.

for the mascarpone:

• Add the cream and sugar to a large mixing bowl, then mix on low for 1 minute, then medium for 1 minute, then medium-high for 1-2 minutes until stiff peaks form. Add in the mascarpone and espresso powder and mix for 30 more seconds until the icing is creamy; set aside.

for the buckwheat:

• Add buckwheat to a large skillet over medium-low heat. Toast the buckwheat until it's golden brown and toasted, about 3-5 minutes. Pour buckwheat into a bowl, then add the honey and stir to combine.

to assemble:

• Once the bread has cooled, slice it, then top each slice with a dollop of the mascarpone, then sprinkle some of the buckwheat on top. Add an extra drizzle of honey on top and enjoy!