Instructions

• Prepare the walnut topping: in a small bowl stir together 1 cup chopped raw walnuts, 3 Tbsp melted coconut oil, 2 Tbsp coconut sugar, 2 tsp ground cinnamon, and 1 pinch sea salt. Set aside.
• Preheat the oven to 350°F (175°C). Line an 8" x 8" or 9" x 9" baking pan with parchment paper and set the pan aside.
• Make the wet mixture: place 3 ripe bananas in a mixing bowl and mash with a fork until mostly smooth (small lumps are fine). Add 4 large eggs and 1 tsp pure vanilla extract and stir until well combined.
• Make the dry mixture: in a separate bowl stir together 3/4 cup coconut flour, 3/4 cup tapioca flour, 3 Tbsp coconut sugar, 2 tsp ground cinnamon, 1.5 tsp baking powder, 1/4 tsp sea salt, and 1/2 cup almond flour. If using instant coffee, add 2 Tbsp instant coffee granules to the dry mixture.
• Combine batter: pour the dry mixture into the bowl with the wet mixture and beat or whisk for 1 to 2 minutes until the batter is fully combined and relatively smooth.
• Assemble the cake: pour half of the batter into the prepared pan and spread into an even layer. Sprinkle half of the walnut topping evenly over this layer.
• Top and finish assembly: pour the remaining batter over the first topping layer and smooth the surface. Sprinkle the remaining walnut topping evenly over the top.
• Bake: place the pan on the center oven rack and bake 28 to 30 minutes, until the cake is set (a toothpick inserted in the center should come out mostly clean).
• After baking, turn off the oven and leave the cake inside on the center rack for an additional 5 minutes. Then remove the pan from the oven and transfer to a cooling rack. Allow the cake to cool to room temperature before slicing.
• Optional additional topping: if desired, stir together 2 Tbsp coconut sugar, 1 Tbsp melted coconut oil, and 1 tsp ground cinnamon in a small bowl and sprinkle over the cooled cake before serving.