To make coconut crumble, preheat oven to 300 degrees. Line a baking sheet with unbleached parchment paper. In a medium bowl, combine maple sugar, maple syrup, brown rice syrup, vanilla and salt. Whisk until well combined. Add both the coconuts and almond flour, stirring gently to coat with the maple mixture.
Spread onto the parchment lined baking sheet and spread into a single layer. Bake for 10-20 minutes, stirring once, until golden. Set aside to cool completely to crisp up.
To roast the bananas**, set your oven to broil. In a small bowl, whisk together the coconut oil with the lime juice, maple syrup and cinnamon (if using). Place bananas in broiler-proof baking dish and pour mixture over bananas. Broil for 2-3 minutes, until bananas are slightly softened and starting to caramelize.
Serve the bananas warm or hot with a scoop of coconut ice cream and a sprinkle of the coconut crumble.