Preheat oven 350 degrees.
In a medium bowl combine almond milk and ground flaxseeds,
set aside for 5 minutes.
In the meanwhile, spread coconut oil on the bottom of the pan.
Sprinkle coconut palm sugar on top.
Place banana rounds on top to the oil/sugar and set aside.
Add coconut oil, vanilla, and mashed bananas to the almond
milk/flaxseed mixture, stir to combine.
In a large bowl, combine, oat flour, almond flour, coconut sugar
baking powder and salt. Stir to fully combine.
Stir wet ingredients into dry ingredients until fully combined.
Pour batter evenly over banana slices. Lightly tapping pan on
Bake for 45 minutes or until a toothpick inserted into the center
comes out clean.
Allow pan to cool for 5 minutes on a wire rack. Invert cake on to
a large platter.