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Preheat oven to 350°F and spray 3 (4-inch) mini springform pans with cooking spray. Set aside.
Whisk eggs in a medium mixing bowl. Add mashed banana and vanilla. Stir until combined.
Add almond flour, cinnamon, baking powder and salt. Stir until just combined.
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.
Remove cakes from the oven, let cool for 10-20 minutes before carefully removing from the pans.
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.