Preheat oven to 350°F and lightly grease four 6-inch cake pans with oil.

In a large bowl, mash bananas, coconut sugar, and neutral oil.

Beat the mixture with a stand mixer or hand-mixer on medium-high speed for 1-2 minutes.

Whisk flaxseed meal and filtered water together in a small bowl.

Let the flaxseed mixture sit to thicken for 4-5 minutes (flax egg).

Stir in almond milk, flax egg, and apple cider vinegar into the banana mixture.

In a separate medium bowl, combine whole wheat flour, baking powder, baking soda, cinnamon, and sea salt.

Stir the dry ingredients until incorporated.

Slowly add the dry ingredients to the wet ingredients, mixing after each addition.

Ensure no clumps of flour remain; do not over-mix the batter.

Divide the batter amongst the four prepared cake pans.

Bake for 22-25 minutes, or until edges are golden brown and a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 5 minutes before removing.

Carefully remove cakes and lay on a cooling rack until completely cool.

Prepare the ganache while the cakes cool.

Using a stand-mixer or hand-mixer, mash avocados with almond butter until smooth.

In small batches, add cacao powder and mix slowly to avoid making a mess.

Add coconut sugar and almond milk to the ganache mixture.

Continue mixing until smooth, about 7-8 minutes.

When cakes have cooled, place one layer on a cake dish.

Cover the cake layer with a thin layer of ganache, about 1/2 inch thick.

Repeat this process with the remaining layers of cake until the cake is covered in ganache.

Use a spoon to create swirls on the top layer.

Use a knife to smooth out the sides of the cake for a sleek finish.

Place dark chocolate chips around the bottom of the cake for garnish.

Slice and serve immediately.

Store leftovers in an airtight container in the fridge for up to 2 weeks.