Add bananas, eggs, honey, melted butter (do not pour hot butter directly onto the eggs), vanilla, and lemon juice into large mixing bowl

Beat on medium speed for two minutes until slightly foamy on top

Add coconut flour, baking soda, and salt to wet mixture

Beat on low speed until just mixed

While beating with mixer on low speed, gradually add in the almond flour

Beat on medium speed until thoroughly combined, scrape down sides as needed

Grease your cake pan with coconut oil or butter

If using a springform pan, line the outside of the bottom with aluminum foil

Pour batter (it will be thick) into prepared cake pan and spread into an even layer

Place piece of parchment paper on the top of the pan and then loosely cover with aluminum foil (it doesn't have to be tight, just covered)

Pour one cup of water into the Instant Pot inner pot and place trivet

Place your covered cake pan on the trivet

Put the lid on the Instant Pot and ensure it is set to sealed on the release

Use cake button set to 40 minutes or pressure button set to 40 minutes

When pressure time is up, allow to natural release for 10 - 15 minutes and then quick release (also okay to let natural release the entire time)

Carefully remove cake from pot and cool in pan on wire rack for 10 - 15 minutes

Remove from pan and allow to cool completely before frosting

Frost cooled cake with Vanilla Cashew Butter Cream Frosting or frosting of choice

Store in air-tight container for up to five days or freeze for up to four months