Begin by preparing the coffee cake topping. Stir together the ingredients for the topping in a small bowl or measuring cup until combined. Set aside until ready to use.

Preheat the oven to 350 degrees F and line an 8” x 8” or 9” x 9” pan with parchment paper.

Place the ripe bananas in a mixing bowl and mash them with a fork until most of the clumps are out. Add the eggs and pure vanilla extract and stir together until well combined.

In a separate bowl (or measuring cup), stir together the remaining ingredients for the cake (coconut flour, tapioca flour, coconut sugar, ground cinnamon, baking powder, sea salt, and instant coffee granules if adding).

Pour the dry mixture into the bowl with the wet mixture and beat for 1 to 2 minutes until very well combined.

Pour half of the cake batter into the parchment-lined pan and smooth into an even layer. Sprinkle half of the topping mixture on top.

Repeat for the remaining cake batter and topping mixture.

Bake on the center rack of the preheated oven 28 to 30 minutes, until set up. Turn off the oven and leave the coffee cake in the warm oven for an additional 5 minutes.

Remove from oven and allow coffee cake to cool to room temperature before slicing and serving.

Note: Whip up the Optional Additional Topping if desired. To do so, simply stir together the ingredients in a bowl and sprinkle on top.