Into the bowl of a stand mixer, cream the unsalted butter and the sugars together. Add the eggs one at a time, adding the second only after the first is fully incorporated.

Add the pure vanilla extract and coconut oil, then continue mixing.

Next, add the mashed bananas and plain apple sauce and mix well until combined. Do not overmix.

Add all the dry ingredients in a separate bowl: the all-purpose flour, sea salt, and baking soda. Mix the ingredients, then, with the stand mixer on low, add the dry ingredients a spoonful at a time to the wet ingredients.

Pour the banana bread batter into a bread pan lined with parchment paper.

Combine the chocolate chips, peanut butter chips, dried cherries, sunflower seeds, sprouted hemp hearts, and 1/4 teaspoon of all flour into a bowl and mix.

Spoon the mixture on top of the banana bread batter, place the 9x5-inch loaf pan on the center rack of a 350°F oven, and bake for an hour. Midway through baking, check to see if the top of the bread is browning too fast. If so, tent the bread with aluminum foil and continue baking.

Use a toothpick inserted in the center of the banana bread to check for doneness.

Allow the banana bread to cool in the pan 10-15 minutes, then transfer to a wire rack to cool completely.