1⁄2 cup extra-virgin unrefined coconut oil, melted
1⁄4 cup canned coconut milk
1⁄2 cup coconut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1⁄2 teaspoon sea salt
3 tablespoons cacao powder
2 ounces dark chocolate (85% cacao or higher), melted (optional)
Preheat oven to 350°F. Grease a 6-cup mini cake pan with coconut oil and dust with coconut flour.
In a large bowl combine bananas, maple syrup, vanilla extract, eggs, coconut oil, and coconut milk and using a hand mixer mix everything together until smooth.
In a small bowl, whisk together the coconut flour, baking soda, cinnamon, and salt. Add the dry ingredients to wet ingredients and using the hand mixer mix together.
Divide the batter into halves, in two bowls. To one half of the batter, add the cacao powder and using the hand mixer mix until incorporated.
Spoon the batter alternating one scoop banana batter and one scoop chocolate batter inside the mini cake pans. Continue to alternate the batter in the pan to almost forming a pattern in the pan. To create marbling, run a toothpick or a table knife through the batters in a swirl motion, making sure not to over swirl the batter.
Bake for 30 to 40 minutes, rotating the pan halfway through, until a toothpick inserted into the center of one comes out clean. Transfer pan to a rack to cool for 10 minutes. Turn cakes from the pan and cool completely on rack.
Drizzle melted dark chocolate over cakes, if desired.
Cakes can be kept in an airtight container at room temperature for up to 3 days.