Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
In an 8 inch cast iron skillet on medium heat combine the coconut oil, honey, vanilla and cinnamon and cook until it begins to bubble. Reduce the heat to low and place the banana slices in the mixture and cook for 3 to 4 minutes per side, flipping gently with a fork to ensure both sides get coated. Remove from the heat.
In a bowl combine the mashed bananas, eggs, vanilla and coconut oil and stir until the mixture is smooth. Add in the cinnamon, baking soda and almond flour and continue to stir until the batter is fully mixed.
Grease the outer edges of the cast iron skillet and then pour the batter in over top of the caramelized bananas. Place the skillet in the oven and bake the banana bread for 30 minutes until golden on top and a toothpick inserted in the middle comes out clean
Run a knife around the edge of the skillet to loosen the bread and then place a plate on top of the skillet and flip it over so that the cake is on the plate with the bananas on top. This step should be down fairly soon after the skillet comes out of the oven to ensure the banana topping doesn't stick to the base of the skillet. If any bananas do stay stuck to the skillet just scoop them out and place them on top of the bread.