Preheat your oven to 350°F / 175°C.
Lightly brush a 3x10 inch cake pan (or muffin tray) with some olive oil or coconut butter. *See notes below
In a medium bowl, carefully whisk together the eggs.
In another medium bowl, mash the bananas using a fork.
Add the eggs, baking soda, and salt to the mashed bananas and mix them using a spatula.
Add one tablespoon of coconut flour at a time to your batter and stir until it’s well combined. Repeat until you’ve added all the coconut flour.
Fold in sliced raisins and raw almonds so that they’re evenly distributed.
Pour your batter into your greased cake pan (or muffin tray.)
Bake your cake for 45 minutes until the edges turn a beautiful golden brown. And if you're making muffins, bake them for 20 minutes.
Let your cake/muffins cool completely on a wire rack.
Slice and serve!