Preheat oven to 180°C. Line two small loaf tins (e.g. 3.5 cup capacity) with baking paper.
In a large bowl, mix melted butter/oil, mashed banana, coconut, ground almonds, flour, baking soda, vanilla, salt and eggs. Stir until combined.
Spoon mixture into prepared loaf tins, dividing equally. Peel and cut remaining banana (if using) in half lengthways and arrange a banana half on top of each loaf. Sprinkle with cinnamon.
Bake for 35-40 minutes or until loaves are golden and a skewer inserted into the centre comes out clean.
Leave loaves to cool in tins for 5-10 minutes before removing and transferring to a wire rack. Very yummy slightly warmed and spread with a little butter! Store in an airtight container in a cool, dark place for up to three days, or in the fridge for up to five days. It also freezes well.