Prepare the Banana Sponge:

1. Preheat your oven to 350°F (175°C).
2. Grease and line an 8×8-inch baking dish with parchment paper.
3. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
4. In another bowl, mix the mashed bananas, dairy-free yogurt, melted coconut oil, vanilla extract, and plant-based milk until smooth.
5. Add the wet ingredients to the dry ingredients, mixing until just combined.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes.

Prepare the Toffee Sauce:

1. In a medium saucepan, combine the light brown sugar, canned coconut milk, and dairy-free butter.
2. Heat over medium heat, stirring constantly until the mixture comes to a boil.
3. Reduce the heat and simmer for 2-3 minutes, until the sauce thickens slightly.
4. Remove from heat and stir in the vanilla extract and a pinch of salt.

Assemble the Pudding:

1. Poke holes all over the surface of the warm banana sponge with a skewer or fork.
2. Pour the warm toffee sauce evenly over the sponge, allowing it to soak in.
3. Let the pudding sit for a few minutes to absorb the sauce.

Serve:

1. Serve the sticky banoffee pudding warm, with extra toffee sauce on the side if desired.
2. Enjoy with dairy-free ice cream or whipped cream for an extra indulgent treat.