In a large ceramic mixing bowl, vigorously whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and kosher salt to ensure the leavening agents are perfectly distributed.

In a separate bowl, whisk the buttermilk, maple syrup, egg, and melted butter into a smooth, wet emulsion.

Gently fold the wet emulsion into the dry ingredients. Mix only until just combined to prevent overworking the gluten, ensuring the cakes remain tender.

In a medium saucepan over medium-high heat, aggressively whisk the cream cheese, sweetened condensed milk, buttermilk, dark molasses, and vanilla extract.

Cook, stirring constantly, until the cream cheese melts entirely and the sauce forms a smooth, rich emulsion. (If the sauce is too thick, thin with a splash of hot water).

Fold the fresh banana rounds into the hot liquid and reduce the heat to low to keep warm.

In a second small saucepan over medium heat, whisk the pure maple syrup, sweetened condensed milk, and ground cinnamon together until unified and bubbling, about 5 minutes.

Remove the pan from the heat and swirl in the 2 tablespoons of butter until completely melted and glossy. Keep warm.

Heat a heavy cast-iron skillet or electric griddle over medium heat. Melt the canola oil and 1 tablespoon of butter together in the pan.

Ladle the batter into the hot fat. Cook until the batter bubbles heavily across the surface and the edges crisp and caramelize, about 2 to 3 minutes.

Flip the cakes with a metal spatula and cook the second side until deeply golden, about 2 to 3 minutes more. Keep warm in a 200°F oven while cooking the remaining batter.

To serve, place a hot skillet cake on a warm plate. Spoon a heavy layer of the hot banana cream directly over the cake. Stack as high as desired, finishing the tower with a heavy pour of the glossy cinnamon-swirl syrup.