Pre-heat the oven to 350 degrees F.
Grease a 12-hole muffin tin with coconut oil.
In a large mixing bowl, whisk the eggs, coconut milk, brown sugar, cinnamon, vanilla extract, and salt, until well combined.
Fold the bread into the custard mixture until all the cubes are moist. Gently fold in the bananas.
Divide the mixture between the wells of the muffin tin, gently packing it down. The wells will be completely full.
Bake for 22 minutes, until the tops of each cup are golden brown and slightly puffed.
While the cups are baking, heat a skillet over a medium heat. When hot, add the almonds and coconut flakes. Cook, stirring occasionally, until lightly brown and fragrant. Set aside to cool.
Serve cups warm, topped with a sprinkling of the toasted almonds and coconut, and a drizzle of maple syrup.