Slice the bananas into ¼-inch slices and sprinkle them with cinnamon.
Heat a large skillet over medium heat for about 3 minutes. Add the coconut oil and swirl to coat.
Add the banana slices in a single layer. Cook until golden, 2-3 minutes on each side.
Divide into two plates, spooning any remaining coconut oil from the pan on top. Serve immediately.
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Notes
This recipe is not suitable for overripe bananas. It requires ripe-yet-firm bananas. It's OK to use slightly under-ripe bananas.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them in the microwave, covered, at 50% power.
If you'd like to sweeten the bananas, cook them, remove them to a plate, and add a tablespoon of honey or maple syrup to the pan. Swirl the pan to mix the sweetener into the pan juices, then drizzle the juices on top of the bananas.