Preheat the oven to Gas mark 3 / 160 C
Oil and line the base of a 61/2" / 17cm round springform cake tin
Mash the bananas with the vanilla extract and coffee syrup
In a large bowl, stir the oil and agave syrup together.
Add the eggs, and whisk well.
Stir in the mashed banana.
Fold in the flour, cinnamon and salt.
Combine the baking soda with the warm water and add to the mixture.
Pour the batter into your prepared tin and sprinkle the top with the flaked almonds and dessicated coconut.
Bake for around one and a half hours checking your cake after 60 minutes.
Allow the cake to cool for about 10 minutes before removing from the tin and leaving to fully cool.