• Preheat the oven to 350°F (180°C). Prepare a 10-inch pie plate or 9-inch dish with high borders. Set aside.

Bottom Layer

• In a small bowl add solid coconut oil, brown sugar, and cinnamon. Use a fork to press and form a creamy paste.
• Use a silicone spatula or pastry brush to spread the soft mixture all over the bottom and sides of the dish. It must be generously coated at the bottom to form a thick caramel.
• Peel the bananas and slice them into slices of about 0.2 inches/0.5cm.
• Place all the banana slices in the pan, next to each other, in a single layer until the whole bottom of the pan is fully covered. If you cut too many slices of bananas, freeze them in Ziploc bags for later and use them in smoothies. Set the pan aside.

Cake Batter

• In a mixing bowl, whisk flour, sugar, baking soda, and cinnamon.
• Fold in almond milk, light olive oil, and vanilla extract. Stir with a silicone spatula until the batter is smooth.
• Pour the batter over the prepared pan with banana slices at the bottom.
• Before inserting the pan in the oven, place a large baking sheet on the bottom rack - this is a tip to gather any caramel that will overflow from the baking dish - it prevents the oven from getting messy.
• Bake the cake on the center rack of the oven for 30-45 minutes at 350°F (180°C), and foil the pan, if it browns too fast to your liking. Check the baking time every 5 minutes after 30 minutes by inserting a pick in the center of the cake. If it comes out clean, the cake is ready to come out of the oven.
• Let it cool down for 10 minutes in its cake pan, then run the tip of a knife all around the pan to unstick the caramel from the border. Flip the pan over a wire rack, tap the back of the pan to help release the cake. It's the tricky part. When the cake is on the wire rack, if some of the banana slices stay stuck on the pan, release them with a fork and replace them on top of your cake. Fully cool down at room temperature.
• Serve plain or with a dust of cinnamon.