Preheat the oven to 350°F, then grease a loaf pan. Spread the shredded coconut on a sheet pan and toast until lightly golden, stirring once, about 3 to 5 minutes, until you see golden edges and a fragrant aroma.

Mash the ripe bananas in a bowl and stir in the melted coconut oil until smooth. Mix in the sugar, egg, and vanilla, stirring until the mixture looks glossy and fully combined.

Sprinkle the baking soda and salt over the mixture, then stir until evenly dispersed. Add the all-purpose flour and fold just until no dry streaks remain, then fold in most of the toasted coconut so the batter looks thick and speckled.

Pour the batter into the prepared loaf pan and sprinkle the remaining toasted coconut over the top. Bake at 350°F for 55 to 60 minutes, until a toothpick inserted in the center comes out clean and the top looks deeply golden.

Cool the loaf in the pan for 10 minutes, until it firms slightly and the loaf releases more easily. Turn out onto a wire rack and let cool further before slicing, so the crumb sets and the coconut topping stays crunchy.