Preheat oven to 325 degrees (for dark or glass pans - preheat to 350 for all other loaf pans)
Spray two 8.5 x 4.5 loaf pans with non-stick cooking spray.
Mash bananas with a fork and set aside.
Whisk together the flour, cocoa, soda and salt in a bowl, set aside.
Dissolve the espresso in the vanilla and set aside.
In a large mixing bowl, beat the granulated sugar, brown sugar and eggs until creamy and light.
Add the expresso and vanilla, and sour cream. Turn the mixer on low and gradually add the combined melted butter and coconut oil. Once all the butter is added, turn the mixer speed to medium and blend until all ingredients are incorporated.
Using a spatula, add the bananas to the sugar mixture and fold until blended. Add the flour in two batches blending with the spatula until smooth after each addition.
Fold in the shredded coconut and chopped chocolate chips.
Divide the batter into the two prepared loaf pans and bake immediately for 45-50 minutes. Check the loaves after 45 minutes using a toothpick inserted in the center. If the toothpick comes out clean, the bread is done. Do not over bake!
Cool the bread in the pans until no longer hot (about 30 minutes). Remove the loaves from the pans and allow the bread to cool completely on a wire rack. Drizzle with a coconut glaze and sprinkle with toasted, unsweetened coconut just before serving.
For the Glaze:
Combine all the ingredients for the glaze and whisk until smooth. Drizzle over 1 loaf cake. Double the glaze recipe if you prefer to ice both cakes.