Step 1 Preheat the oven to 350°F. In a 6-inch springform cake pan, add a circular cut-out piece of parchment paper to line the bottom and lightly grease the sides with coconut oil.

Step 2 In a small bowl, mash one medium-sized banana until smooth. Set aside.

Step 3 To prepare the caramelized topping, melt 2 tbsp coconut oil in a small bowl and stir in the coconut sugar until well-combined. Pour the coconut oil/sugar mixture into the bottom of the cake pan and make sure it is spread evenly.

Step 4 Slice a banana into ¼″ slices and place the banana slices on top of the coconut oil/sugar mixture in the bottom of the pan. Set aside and prepare the cake batter.

Step 5 In a medium bowl, combine the coconut flour, arrowroot powder, tigernut flour, baking soda, vanilla powder, and sea salt. Stir to fully combine.

Step 6 Pour the full-fat coconut milk, melted coconut oil, mashed banana, and apple cider vinegar into the dry ingredients. Mix well to fully combine. The batter will be very thick.

Step 7 Using a large spoon or your clean hands, gently scoop the cake batter into the pan, on top of the sliced bananas, keeping the top of the batter as even as possible..

Step 8 Place the cake pan into the oven. If using a springform cake pan, I recommend placing a sheet of aluminum foil under the pan as some of the coconut sugar might drip out. Bake for 40-45 minutes. Check around 40 minutes, testing with a toothpick.

Step 9 Once done, remove from the oven and let cool for 15 minutes to set. Once cool, carefully invert onto the serving platter. Let the cake cool for another 30 minutes before serving to let the cake texture firm up and settle.