Preheat your oven to 350°F (175°C). Line an 8-inch or 9-inch square baking pan with parchment paper and lightly grease the sides.

Combine dry ingredients: In a large mixing bowl, whisk together almond flour, cinnamon, baking soda, baking powder, and salt.

Mix wet ingredients: In a separate bowl, stir together the melted coconut oil, mashed bananas, maple syrup, honey, eggs, and vanilla extract.

Make the batter: Pour the wet mixture into the dry ingredients and mix until just combined. The batter will be thick.

Bake: Spread the batter evenly into your prepared pan. Bake for 35–40 minutes or until the cake is golden and firm in the center.

Cool completely on a wire rack before frosting.

In the bowl of a stand mixer (or using a hand mixer), beat the cream cheese until smooth.

Add the vanilla and maple syrup, and beat until fluffy and fully combined.

Taste and adjust sweetness if needed.

In a medium bowl, whisk together the almond butter, maple syrup, melted coconut oil, and sea salt until smooth and glossy.

If your almond butter is thick, warm it slightly before mixing to help it blend easily.

Once the cake is completely cool, spread the cream cheese frosting over the top.

Drizzle with the salted caramel sauce. For an extra touch, use a spoon to create pretty swirls or patterns.