Preheat oven to 350 degrees.

Melt the butter, coconut oil or dairy free butter in a 9 – 10 inch cast iron skillet over medium heat. Add ½ cup coconut palm sugar, 1 tablespoon vanilla and heat, stirring, until the sugar is dissolved. Remove from the heat and arrange the bananas on the sauce, cut side down.

Beat the shortening with the remaining ½ cup of coconut palm sugar until smooth. Add the eggs, one at a time, mixing the egg in fully before the next addition. Add the almond flour and salt and mix well. Add the remaining tablespoon of vanilla, honey and coconut milk and mix to combine. With a spatula, scrape the bottom and sides of the bowl to make sure all the ingredients are combined. Pour the batter over the bananas and bake for 45 minutes or until the cake is browned and a toothpick inserted in the center comes out clean.

Let cool for 5 minutes, place a serving plate on top of the skillet, flip over and remove the skillet. Serve warm.