Preheat your oven to 325F.

Spray a 9x13 cake pan with baking spray, then line the bottom with parchment paper.

Whisk together the flour, salt, baking powder, baking soda, cinnamon, and cardamom in a medium bowl. Set aside.

Use a whisk to beat together the eggs, oil, vanilla, and sugar in a large bowl until all ingredients are thoroughly combined, and the mixture has thickened and turned pale yellow.

Gradually add the flour mixture into the wet ingredients. Stir together with a spatula or wooden spoon using swift strokes until all ingredients are just combined. Do not overmix. The batter will be thick, almost like cookie dough.

Stir in the mashed bananas until thoroughly blended into the batter. Then, fold in the chocolate chips.

Pour cake batter into the prepared pan. Bake at 325F for 50-55 minutes, or until golden brown and a toothpick inserted into the middle of the cake comes out clean.

Let cake cool 15-20 minutes in the pan, then turn onto wire rack to cool completely. Cake should be completely cool before adding frosting.

Whisk the coconut milk, extracts, and salt together until the salt dissolves.

Use a handmixer or stand mixer to whip together the butter and cream of coconut in a large bowl until smooth.

Reduce the speed and slowly add the powdered sugar. Beat mixture until smooth, about 2-5 minutes.

Beat in the extract mixture, then increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 to 8 minutes. You want as much air in the frosting as possible.

Spread coconut frosting over cooled cardamom banana cake, then sprinkle with ground nutmeg as desired.