Preheat oven to 350°F. Grease and flour a 9-in round springform pan, set aside.
In a large bowl, combine the almond flour, gluten-free flour, baking powder, ground cinnamon, and salt.
In a mixer bowl fitted with the paddle attachment, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract, mix just to combine.
Next, add the mashed bananas and mix until well incorporated.
Alternatively add the dry ingredients and the greek yogurt, starting and ending with the dry. Mix until combined, be careful not to overmix.
Pour batter into prepared pan and bake for approximately 40-45 minutes, or until set and a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan.
Once the cake has completely cooled, make one batch of "Mom's Simple Vanilla Buttercream" (see link above.) Carefully frost the top of the cake.
Store in the refrigerator for up to 5 days.