Preheat your oven to 350°F (175°C) and grease a round cake pan. Line the bottom with parchment paper.

In a large mixing bowl, mash 2-3 ripe bananas until smooth. Add coconut sugar, eggs, melted coconut oil, vanilla extract, and almond milk. Whisk until fully combined.

In another bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg. Whisk to ensure no lumps.

Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Pour batter into the cake pan and smooth the top. Bake for 40-45 minutes until a toothpick comes out clean.

Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

For the salted caramel, combine coconut sugar, coconut cream, and coconut oil in a saucepan. Heat over medium while stirring until thickened, about 5-7 minutes. Stir in sea salt.

Drizzle the salted caramel over the cooled banana cake and serve.