• Preheat the oven to 350 degrees. Grease a 9 x 13 pan with some melted coconut oil and use a silicone basting brush to brush the bottom and all the sides with it.

Filling instructions:

• In bowl 1, mix all the ingredients required for the filling: maple syrup, 1 Tbs cinnamon, and 1 tsp unsweetened cocoa powder together. Mix with a fork until the cinnamon and cocoa powder aren't dry anymore. Set the filling aside.

Crumble topping instructions:

• In bowl 2, mix 2 cups almond flour and 1 Tbs cinnamon together for the crumble. Then add 2 Tbs melted coconut oil and 1/4 cup maple syrup. Mix until the mixture turns into a "crumble"-looking mixture and there are no visibly dry parts. Set the bowl aside.

Cake instructions:

• In bowl 3, whisk 1 1/4 cup almond flour, 3/4 coconut flour, 1/2 tsp salt, 1/2 tsp baking soda, and 1 tsp baking powder together. Set aside.
• In bowl 4, add 3 tbs of melted coconut oil and 1/2 cup honey to bowl 4 and mix on med-high with a hand-held electric mixer until it thickens. Add the eggs and vanilla and beat until everything is well-mixed.
• Add the dry ingredients from bowl 3 to bowl 4 and mix on medium speed until combined. Add the mashed bananas and coconut milk and mix again until combined. Pour 1/2 of the batter into the 9x13 in pan. You'll have to use a spatula to make it thin out to form a thin layer. Don't worry if the dough rips and seem like it can't be stretched anymore. Just do your best to make it spread all across the pan.
• Pour the filing bowl, bowl 1, onto the batter in the pan and use a pastry brush to evenly slather it all over.
• Put the other 1/2 of the batter on top. Using a knife and a spatula, try to get this layer to thin out as much as possible on top. I started off using a spatula and then ended up using the knife to extend it across the pan. The liquid filling will mix into the batter here. This is fine and you'll end up just mixing the whole top layer into it a bit.
• Evenly pour the crumble topping, bowl 2, on top of the batter in the pan. It was easier for me to use my hands and kind of throw it into the pan.
• Bake for 35-40 minutes or until a toothpick comes out clean. I baked mine for 40 minutes and the edges were browned, but I think it could be ready sooner.