1½cupsmashed very ripe bananaabout 3-4 medium bananas
3large eggsroom temperature
⅓cupcreamy unsweetened almond butter
3tablespoonscoconut oilmelted
⅓cupcoconut floursifted
1teaspoonground cinnamon
¼teaspoonground nutmeg
¾teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsea salt
Ice cream or dairy-free ice creamfor serving (optional)
Instructions
Preheat the oven to 350ºF. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Grease the bottom and sides of the pan with coconut oil.
Prepare the topping: In a small bowl, mix together the melted coconut oil and coconut sugar. Spread into the bottom of the pan. Arrange the banana slices on top.
Prepare the cake: In a large bowl, whisk together the mashed bananas, eggs, almond butter, and coconut oil.
In a separate bowl, whisk together the coconut flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Pour the dry ingredients into the wet and mix to combine. Pour the batter over the banana slices in the pan and spread out evenly.
Bake for 35-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake for 30 minutes, then carefully invert onto a plate or serving platter. Remove the pan and carefully peel the parchment paper off the top of the cake. Cool completely. Serve slices of the cake with ice cream or dairy-free ice cream, if desired.