Combine almond flour, arrowroot starch, baking powder, instant coffee and cinnamon in a large bowl. Stir well to combine.

In a separate bowl, combine mashed bananas, eggs, maple syrup and vanilla.

Add wet ingredients to dry ingredients, making sure to mix to form a smooth batter.

Set a side 1 cup of batter in a separate bowl and mix in coconut oil and cocoa powder.

Set slow cooker to low heat and spray with cooking spray.

Spoon in batter, alternating between regular batter and chocolate batter. Using a knife, swirl the batters together.

Let cook on low heat for four hours, or until done.

Let cool, and remove from crockpot.

Adapted from the Roasted Root