Preheat the oven to 325° and line a 8x8 (or 9x9) pan with parchment paper. Set aside.
Make the cake. In a large bowl, combine almond flour, coconut flour, coconut sugar, cacao powder, baking soda, and salt. Stir to combine. Add in the coconut oil, maple syrup, and eggs and mix well. Add in the bananas and mix again until no dry spots remain. Pour into the prepared pan.
Make the crumb topping. In a medium bowl combine the almond flour, coconut flour, coconut sugar, and cacao powder. Add in the coconut oil and maple syrup and mix until fully combined. Mixture should resemble wet sand and hold together when squeezed, but not be too wet. Spread evenly on top of the cake mixture. Bake for 35-40 minutes, until a toothpick comes out clean.
Once cake is cooled, make the glaze. Combine the almond butter, coconut oil, and honey (or maple) in a small bowl. Melt in the microwave until melted and smooth- about 30 seconds. Stir in cacao powder and salt. Drizzle over cake, cut and serve. Or drizzle over each individual piece after cutting.
*It is very important to sift the cacao powder or you will get large clumps that are hard to break up and can ruin the cake and glaze. It's quick and worth it.