Preheat the oven to 350°F (175°C). Grease the springform pan and line the bottom with parchment paper.

In a mixing bowl, combine the almond flour, sugar, melted butter, and salt. Mix until well combined. Add the egg and mix until a dough forms.

Press the almond crust mixture into the bottom of the prepared pan, making sure to spread it evenly. Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.

For the cheesecake filling, in a large bowl, use a hand mixer to beat the softened cream cheese until smooth. Gradually add the sugar and beat until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until fully incorporated.

Pour the cheesecake filling over the baked almond crust, smoothing the top with a rubber spatula. Bake in the oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly.

Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool gradually. Then remove it from the oven and let it cool completely on a wire rack.

While the cheesecake is cooling, prepare the caramel sauce. In a saucepan over medium heat, melt the sugar until it turns amber, whisking constantly.

When fully melted, stir in the butter until melted and combined. Carefully add the heavy cream, whisking to combine, and then stir in the sea salt and vanilla extract. Remove from heat and let it cool slightly.

Once the cheesecake is completely cooled, drizzle the caramel sauce over the top before slicing and serving.