Preheat oven to 350°F. Spray a 9-inch cake pan with cooking spray or mist with oil, and line the bottom with parchment paper.
In a large bowl, whisk together the almond meal, oat flour, tapioca starch, sugar, baking powder, and salt until thoroughly combined.
In a medium bowl, whisk together the eggs, oil, and milk. Add the wet ingredients to the dry ingredients and fold gently to combine. Stir in the mashed bananas.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until slightly browned and firm to the touch.
Let cool for 10-15 minutes in the pan on a rack, then remove from the pan and cool to room temperature directly on the rack.
Frost with Greek yogurt cream cheese frosting.