This can be split and made into a layer cake, or even permissible for a special breakfast treat.

To make this gluten free, whip the eggs longer to get lots of air in there and use the same yield of almond flour or a 1:1 GF blend. Beat the eggs as instructed - it helps to keep the cake light. It seems like a lot, but we really have to get them fluffy in order to produce a nice crumb with the cake. A second must is that your bananas NEED to be on the border of brown and black. We want that sticky sweetness to make the cake rich and fragrant.

If you aren’t feeling an icing, a simple whipped cream would be lovely here. You can make this as a 9” cake, or in two, 8” pans to make a layer cake, just reduce the baking time as they’ll be thinner cakes. Or cupcakes!