Preheat oven to 350°F. Grease three 4-inch cake pans and set aside. Chill a small mixing bowl in the freezer.

In a medium mixing bowl, add the eggs, maple syrup, coconut oil, vanilla extract, and whisk to combine. Stir in the mashed banana.

To the same bowl, add the almond and tapioca flours, baking soda, and salt. Stir to incorporate.

Pour the batter into the prepared ramekins. Bake for 27 to 29 minutes.

Remove from the oven and allow to cool fully on a wire rack before removing the cakes from the pan.

While the cakes are cooling, make the “frosting” (aka whipped cream): Add the heavy cream to the chilled mixing bowl and beat on high with a hand mixer until stiff peaks have formed.

Next, add the vanilla extract and 1 tablespoon of maple syrup, beating on medium-low to incorporate. Taste and adjust the sweetness to your preference.

To assemble the cake, “frost” the bottom layer with whipped cream. Add a layer of strawberry jam, then stack the next layer on top and frost until covered. Slice, or serve as is to your baby. Enjoy!