• Preheat your oven to 350°F (175°C). Grease three 5-inch round springform pans with non-stick spray.
• In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, cinnamon and salt.
• In another bowl, whisk the eggs, mashed banana, almond butter and vanilla extract. Mix until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until well combined and a thick batter forms.
• Divide the batter evenly between the prepared springform pans, spreading it out evenly. Place the springform pans on a baking sheet and transfer them to the preheated oven.
• Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.Remove the cakes from the oven and let them cool in the pans for 10 minutes before carefully removing them from the pans and transferring them to a wire rack to cool completely.

Frosting the Cake

• Once the cakes have cooled completely, remove them from the spring form pans and using a serrated knife, slide the knife around the top of the cake to create a flat surface. Only a small bit should come off.
• Place your frosting of choice into a large ziplock baggie and snip the corner off.
• Place the first cake onto the plate or dish you are servings the cake on. Pipe about 2 tablespoons onto the cake round. Smooth it out evenly on top (not on the sides) with a knife. Place the second cake on top of that and add about 2 more tablespoons of frosting and smooth out again. Repeat this with the last cake round.
• Now add frosting to the side filling in any holes and scraping the sides with a knife. This is called a crumb coat so it doesnt need to look perfecr. Now place the cake in the fridge so the frosting can harden about 15 mins.
• Add the remaining frosting to the cake all around and use the knife to smooth it out and make it look pretty.
• Top with any desired topping and enjoy!