1. Pre-heat your oven to 350°F. Grease a standard muffin tin with coconut oil (or butter) and briefly set aside.
2. 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 well saturated. Gently fold in the bananas.
3. Divide the mixture among the wells of the muffin tin, gently packing it down. (The mixture will slightly overflow each well.)
4. Bake for 22-24 minutes until the tops of each cup are golden brown and puffed slightly.
5. Meanwhile, heat a medium skillet over medium heat. When hot, add the almonds and coconut flakes. Cook, shaking the pan occasionally, until lightly brown and fragrant. (Careful, these can go from perfectly toasted to burnt very quickly!) Transfer to a bowl and set aside until ready to serve.
6. Serve cups warm topped with a sprinkling of almonds and coconut and a drizzle of maple syrup.
1. This recipe is best with stale bread. I like to cube the bread the night before and let it sit out on a baking sheet overnight.
2. Any size bread cubes will work, but I recommend 3/4-inch cubes.
3. Feel free to replace the bananas with 1 cup fruit of your choice. (Blueberries, raspberries and mango are particularly delicious substitutions.)