Preheat oven to 350 degrees F. Lightly spray 2 (8x4) loaf pans with nonstick spray.
In a large bowl, mash ripe bananas well. Blend in brown sugar. (*NOTE-- melt coconut oil in microwave just until liquid; stir in more until desired amount--- Coconut oil has LOW melting point!) Slowly beat in melted coconut oil. It may get lumpy as oil cools-- that's ok; stir well. Beat in eggs, vanilla, and yogurt until blended.
In a separate bowl, combine flour, fresh ground flax, baking soda, cinnamon and salt. Add to egg mixture and stir just until blended. Fold in 1 cup coconut. Divide evenly into prepared pans; sprinkle each with remaining coconut and almonds.
Bake in preheated oven for about 55 minutes or until toothpick tests done. Allow to cool before serving.