The original recipe used eggs instead of banana and butter instead of coconut oil, so those are certainly doable as replacements. For other vegan options, I like chickpea flour as an egg replacer because it’s cheap and shelf-stable, though there’s also Just Egg or other commercial egg replacers. For the coconut oil, any solid fat will do, e.g. Crisco or any vegan butter (though most of those contain coconut oil).
The original recipe used eggs instead of banana and butter instead of coconut oil, so those are certainly doable as replacements. For other vegan options, I like chickpea flour as an egg replacer because it’s cheap and shelf-stable, though there’s also Just Egg or other commercial egg replacers. For the coconut oil, any solid fat will do, e.g. Crisco or any vegan butter (though most of those contain coconut oil).