Step 1

Preheat oven to 350°F and spray 3 (4-inch) mini springform pans with cooking spray. Set aside.

Step 2

Add banana, eggs, vanilla, cinnamon, baking powder and salt into a high-powered blender or food processor. Process until mixture is smooth and well combined.

Step 3

Add almond flour and pulse until mixture is just combined, scraping down the sides of the blender/processor if needed.

Step 4

Divide batter evenly between the 3 springform pans and bake for 20 minutes or until the tops of the cakes are golden in color and an inserted toothpick comes out clean.

Step 5

Remove cakes from the oven, let cool for 10-20 minutes before carefully removing from the pans.

Step 6

Let layers cool completely before stacking and icing with frosting of choice. I've tested plain full-fat yogurt as well as coconut whipped topping. For toppings, I like the idea of naturally-colored sprinkles or fresh berries. Liv loves raspberries so that's probably what I'll put on her smash cake.