Whisk the dry ingredients together in a medium bowl.
Puree the banana in a large mixing bowl and add one tablespoon of coconut oil along with the rest of the wet ingredients. Mix together until well combined.
Add the dry ingredients and mix until just combined and moistened. Don’t overmix. The batter should be thicker than normal pancake batter – not runny.
Heat the Æbelskiver pan on medium heat and lightly grease the pan with the remaining coconut oil. When the pan is approximately 350° (if you don’t have a kitchen thermometer you can add a drop of the batter into the pan, if it bubbles the pan is ready) pour the batter in the individual sections of the pan until almost filled. Add the filling to the center of each pancake.
When the edges of the batter is puffy and dry and the center is bubbling pierce the center with a long toothpick or skewer and flip. The pancakes are ready when both sides are golden brown and they’re firm to the touch.
Serve with maple syrup, preserves, and/or powdered sugar.