Combine the ripe banana, coconut milk, tapioca flour, maple syrup, vanilla extract, and salt in a small saucepan. Mix them together with an immersion blender until smooth. Or, you can blend them in a mixer first and then pour them into the saucepan.

Turn the heat to medium and bring the mixture to a soft boil. Continually stir the pudding so it doesn't stick to the bottom of your saucepan for 4-5 minutes while it thickens.

Transfer to a heat-safe dish and cool in the fridge. It will continue to thicken as it cools.

Preheat your oven to 350°F.

Combine the two ripe bananas, applesauce, maple syrup, coconut oil, vanilla extract, and almond extract in a mixing bowl and blend with an immersion blender until smooth. Or, you can mash the bananas with a fork, and then add them with the other wet ingredients and mix with a whisk.

Add the eggs and mix until smooth.

Add the almond flour, tapioca flour, baking soda, and salt to the wet ingredients and whisk until smooth.

Pour the batter into a 9x13 baking pan well coated with non-stick cooking spray. Bake at 350°F for 18-22 minutes or until the sides and top of the cake are slightly brown and a toothpick comes out clean.

Allow to cool and then slice into 1" cubes.

Combine the softened cream cheese, maple syrup, vanilla extract, lemon juice, and salt in a mixing bowl and whisk until well blended.

Pour the whipping cream into a separate bowl and whip until stiff peaks form. Fold the whipped cream into the cream cheese mixture with a spatula and gently stir until well blended.

Slice the strawberries vertically in 1/8" thick slices using a small knife or egg slicer.

Spread 1/3 of your cream on the bottom of your trifle dish using a spatula.

Add an alternating layer of strawberries and cake cubes around the bowl against the glass. Fill in the center with more cake cubes. Use up to half of the cake cubes.

Spread a layer of 1/2 of the banana pudding. Because the banana pudding does not have any artificial yellow food coloring and is natural and a dull beige, I prefer not to spread it all the way to the glass.

Spread a layer of blueberries around the outer edge against the glass.

Repeat the cream, strawberry/cake cubes, banana pudding, and blueberry layers.

Top with the remaining 1/3 of cream.

Place five blueberries evenly on the top of the trifle about 1" from the glass's edge. Fill in with single lines of blueberries until they meet in the center. Continue adding blueberries to fill in the shape of the star.

Place one strawberry with the point facing towards the center of the bowl on the five inside corners of the star. Add two more strawberries outside each of the five strawberries. Then add a row of strawberries all the way around the trifle.

Fill in the blue star with additional blueberries to cover any visible cream.