Step 1

Line an 8 x 4 inch baking loaf pan with parchment paper.

Step 2

In a medium bowl, mash bananas with a fork or spoon until it becomes puree consistency. Stir in coconut flour until evenly mixed. Your mixture should thicken and resemble a cookie dough consistency. You can taste and adjust as needed. If you find your mixture is too wet, you can add a little extra coconut flour.

Step 3

Spread mixture into prepared baking pan, using a spatula to smooth out the surface. Wrap cake loaf pan with plastic wrap. This will prevent the bananas from oxidizing too much and turning the cake brown or gray. Place into fridge for about 1 hour to let cake firm up slightly, making it easier to slice. Cake can actually be eaten without refrigerating it but it will be easier to slice if it is refrigerated. When ready to serve, slice cake. I don't recommend slicing ahead of time because the bananas in the cake will oxidize and change the color of the cake from light yellow to a brown or gray color. I also recommend only slicing as much as you will be eating to preserve the color.

Step 4

To make frosting, whisk together cream cheese, greek yogurt and maple syrup. Taste and adjust as needed. Frosting can be added before or after the cake is refrigerated.

Step 5

Store uneaten cake and frosting in the fridge in an airtight container.