Line a small metal loaf pan with wax paper. (I used a 9.25 x 5.5 x 2.75 in metal loaf pan)
Put the 1 cup of diced apples into a small bowl, cover in 1/2 cup of caramel sauce and set aside.
In medium bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground cloves with a fork. Set the bowl aside.
In medium bowl 2, mix the eggs, honey, vanilla, and coconut cream with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.
Put bowl 1 into bowl 2 and mix with an electric mixer.
Pour 1/2 of the batter into the lined loaf pan and pat down with a metal spoon to make an even layer. Cover in 1/2 of the diced apples and caramel sauce.
Pour the other 1/2 of the batter on top of the apples and caramel and pat down with the back of a metal spoon. Pour the remaining diced apples and caramel sauce on top of the batter and then put the pan into the oven.
Bake for 65 minutes. Note, the bread may appear wet looking because of the way the caramel sauce cooks, but it will be done in 65 minutes. :)