Preheat oven to 350 degrees. Heavily grease a bundt pan with nonstick cooking spray. Set aside.
Combine ½ cup swerve granular and ½ tablespoon of molasses to create a "brown sugar". Mix well. Add cinnamon and mix. Cut the biscuits in half and roll each piece in the cinnamon sugar mixture.
To make the caramel sauce, in a medium saucepan, combine 1 cup of swerve, granular and 1 tablespoon of molasses. Stir the mixture to create "brown sugar".
Add half and half, butter, and pinch of salt. Bring to a boil over medium heat.
Stir continuously, cook until the mixture thickens and deepens in color, approximately 7-9 minutes.
Add vanilla extract and bourbon. Continue to cook for another 1-2 minutes.
Line the bottom of the bundt pan with half of the sliced bananas. Drizzle 1/3rd of the caramel sauce over the bananas.
Layer the sugar-coated biscuits over the bananas and caramel in the pan.
Add the remaining banana slices in an even layer over the rolls. Drizzle ½ of the caramel sauce over the bananas and add the remaining biscuit halves.
Pour the remaining caramel sauce over the final layer of rolls.
Place the bundt pan on a rimmed baking sheet and bake for 30 minutes.
Allow the pan to rest for 5-10 minutes. Turn out onto a large serving dish that is at least a couple inches wider than the bundt pan when turned out. Serve immediately.