1. Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper leaving a slight overhang for easy removal.

2. In a large bowl, mash the ripe bananas with a fork until mostly smooth; a few small lumps are fine and add texture.

3. Add the peanut butter, honey (or maple syrup), eggs, and vanilla extract to the mashed bananas. Whisk until fully combined and silky.

4. Add almond flour, baking powder, baking soda, and salt to the wet mixture. Fold gently with a spatula until just combined — avoid overmixing.

5. Fold in chocolate chips or chopped peanuts if using, reserving a few to sprinkle on top.

6. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently to release any large air pockets.

7. Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter) — this keeps the cake gooey.

8. While the cake cools slightly (about 10 minutes), make the gooey topping: whisk together peanut butter, honey, and melted coconut oil until smooth. If too thick, add a teaspoon of warm water or milk to loosen.

9. Drizzle the peanut butter topping over the warm cake, then drizzle melted dark chocolate (if using) and sprinkle flaky sea salt.

10. Let the cake cool another 10–15 minutes so the topping firms slightly. Use the parchment overhang to lift the cake from the pan and transfer to a wire rack.

11. Slice into 9 squares. Serve warm (my favorite), at room temperature, or chilled. Store leftovers as directed below.