Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan. In a large bowl combine the first eight ingredients (through nutmeg). Make a well in center of flour mixture.
In a medium bowl stir together eggs, bananas, sugar, and coconut oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cherries, 1/4 cup of the coconut, 1/4 cup of the almonds, and the flax seed meal. Spoon batter into prepared pan. Sprinkle with remaining coconut and almonds, pressing lightly.
Bake 65 to 70 minutes or until a toothpick comes out clean. If necessary to prevent overbrowning, cover loosely with foil the last 15 minutes of baking. Cool loaf in pan 10 minutes. Remove from pan; cool on wire rack. Wrap and store overnight before slicing.