• Preheat the oven to 350 degrees F and oil an 8” x 8” cake pan (or line with parchment paper).
• Mash the banana in a mixing bowl until creamy, then whisk in the egg and pureed pumpkin until well-combined.
• In a separate bowl, stir together the almond flour, coconut sugar, pumpkin pie spice, baking soda, and sea salt (dry ingredients).
• Add the flour mixture to the bowl with the pumpkin mixture and stir until combined. Transfer the batter to the prepared cake pan and smooth into an even layer.
• Bake on the center rack of the preheated oven 25 to 38 minutes, until edges are golden-brown and cake tests clean. Allow cake to cool 20 minutes before slicing and serving.
• If desired, make the maple glaze to spread on top of the cake.

Maple Glaze (Optional):

• Add ingredients for the glaze to a microwave-safe bowl and microwave in 10 second increments, stirring very well in between, until melted, about 20 to 30 seconds total. Taste glaze for flavor and if desired add cinnamon, nutmeg, sea salt, or more pure maple syrup to taste.