Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square baking pan or a 9-inch springform pan with parchment paper.

Mash the bananas in a large bowl, then add in the eggs, pure maple syrup, cottage cheese, and vanilla extract. Mix well until the wet ingredients are combined.

In a separate bowl or large measuring cup, mix together the almond flour, tapioca flour, baking powder, ground cinnamon, and sea salt. Dump the dry ingredients into the bowl with the wet ingredients and mix well until a thick batter forms. If you’d like, you can add in ½ to ⅔ cup of chocolate chips and/or chopped nuts or seeds at this point.

Pour the breakfast cake batter into the prepared cake pan and spread it into an even layer using a rubber spatula. If desired, sprinkle the top of the batter with sliced almonds (or nut/seed of choice).

Bake on the center rack of the preheated oven for 30-40 minutes, or until the cake tests clean.

Insert a digital thermometer into the center of the cake. If it is 190 degrees or higher, the cake is finished!

Allow the cake to cool for at least 20 minutes before slicing and serving. I allow the cake to cool all the way to room temperature for clean slices.