Preheat the oven to 350 degrees. Grease 2 (8-inch) cake pans, line with parchment paper, and grease the parchment paper.
Pulverize 1 cup banana chips in a blender or food processor. Mash the bananas in a large mixing bowl. Add the eggs, maple syrup, ¾ cup SunButter, 2 teaspoons vanilla and mix very well. Add in the pulverized banana chips, almond flour baking powder, and 1 teaspoon salt. Mix well.
Divide the batter between the prepared cake pans and bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes then remove to a wire rack to finish cooling completely.
For the Frosting:
In an electric mixer, preferably fitted with a paddle attachment, beat the SunButter and butter together until fully combined and fluffy. Add the powdered sugar, turn the mixer on low and gradually increase the speed until the sugar is fully incorporated into the SunButter/butter mixture. Beat in the vanilla and salt and cream or milk, 1 tablespoon at a time until a creamy, spreadable consistency is achieved.
Place on layer of the cake on a cake stand. Spread with a layer of frosting then place the other layer on top and frost the sides and top of the cake.
Coarsely grind the banana chips and place around the edge of the cake or scatter on top. Add a few edible leaves if desired.