Preheat your oven to 350°F (175°C) and prepare an 8" or 9" round baking pan by lining with parchment paper and greasing the sides.

In a large bowl, combine almond flour, cinnamon, baking soda, baking powder, and salt, whisking until evenly mixed.

In another bowl, mix melted coconut oil, mashed bananas, eggs, honey, maple syrup, and vanilla extract until smooth.

Combine the wet mixture into the dry ingredients and stir gently until a thick batter forms.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, until lightly browned and a toothpick comes out clean.

Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the frosting by beating cream cheese, vanilla extract, and maple syrup until fluffy and creamy.

Spread the frosting evenly over the cooled cake using a spatula.

Make the salted caramel by mixing almond butter, maple syrup, melted coconut oil, and coarse salt until smooth.

Drizzle the caramel sauce over the frosted cake and serve at room temperature or chilled.