In a medium saucepan over medium-high heat, melt the butter. Add the brown sugar and molasses. Bring the mixture to a simmer, whisking occasionally, and simmer for 4-5 minutes. Whisk in vanilla, salt, and coconut cream and simmer for 1 minute more until slightly thickened. Remove from heat, transfer to a jar, and set aside to cool.

Preheat the oven to 350°F. Grease a 9×5" loaf pan with nonstick cooking spray and line with parchment paper.

In a large mixing bowl, mash ripe bananas until mostly smooth (a few clumps are ok). Whisk in melted butter, maple syrup, almond butter, brown sugar, egg, and vanilla until creamy.

Add flours, cinnamon, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a smooth and pourable batter forms. Fold in walnuts and dates. Pour into prepared loaf pan.

Bake for 60-65 minutes until top is golden brown and toothpick inserted comes with a few moist crumbs. If top browns too quickly, you can cover top loosely with foil.

Remove from oven and cool in the loaf pan for 10 minutes before transferring to a wire cooling rack. Cool for at least 45 minutes before pouring over desired amount of toffee sauce. Slice and enjoy. Banana bread texture is best after 24 hrs, so alternatively you could wait until the next day to slice into.

Cover or tightly wrap in plastic wrap and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.