Mash ripe banana with the back of a fork until smooth.
Add eggs and whisk with a fork until smooth.
Mix in 2 tbsp coconut flour and a pinch of sea salt until your batter has formed.
Let the batter rest for 2 minutes to thicken.
Heat ghee (I like fourth and heart) on a skillet over medium heat.
Divide batter into 2 cakes and cook over medium ~ 2-3 minutes/side until just cooked through.
Serve with extra ghee or almond butter, blueberries, and pumpkin seeds!