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Preheat oven to 350 degrees. Grease an 8-inch round cake pan and place some strips of parchment paper up the sides to make a “sling” for easy removal later, if you wish.
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Add bananas, spinach, eggs, cinnamon, vanilla, vinegar, and salt to a blender. Blend until smooth.
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Add the almond flour, tapioca flour, coconut flour, oil and baking soda and blend, scraping down the sides to make sure all the flour is mixed in.
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Pour batter into prepared pan and smooth out the top with a spatula. Place extra fruit on the top, as desired.
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Bake until set and toothpick place in the center of the cake comes out clean, 18 to 20 minutes. Cool on a rack until warm then cut into wedges and serve. Drizzle with honey, maple syrup or your favorite nut butter.
