Preheat oven to 350°F. Grease and flour a 9-inch round baking pan.

Add the oil, eggs, brown sugar, vanilla extract and lemon zest to a food processor or blender; process until smooth. Add 3 of the bananas and manually process until there are no large chunks left; the mixture should be slightly lumpy. Transfer the banana mixture to a large mixing bowl.

In a small mixing bowl, sift together the flour, baking powder, salt, cinnamon, cardamom and nutmeg using a fine mesh sieve. In small batches, gradually add the dry ingredients to the banana mixture; mix until just combined. Gently fold in the poppy seeds until evenly distributed. Pour the batter into the prepared pan.

In a shallow bowl, add about ¼ cup of gluten-free flour. One at a time, gently toss each of the remaining bananas in the flour until fully coated. Slice the bananas in half lengthwise and then slice in half again horizontally. Lightly brush the cut side of each slice of banana with lemon juice (this will help prevent the bananas from browning). Gently arrange the slices of banana on top of batter, cut side up (see photo).

Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 30 minutes in the pan. Once cooled, transfer from the pan onto a serving platter.

In a microwave-safe dish, add the coconut oil and maple syrup and microwave for 30 seconds, until the coconut oil is fully melted.

Whisk in the almond butter, vanilla extract and cinnamon until fully incorporated and smooth. Drizzle over a slice of cake and enjoy!