Preheat your oven to 180°C (350°F). Line a 20x20 cm (8x8 inch) baking dish with parchment paper, leaving a slight overhang on the sides for easy removal later.

In a medium mixing bowl, thoroughly mash the two bananas with a fork. Add the eggs, ground cinnamon, and ground cloves, whisking well until the mixture is fully combined and smooth.

Add the oat flour, almond flour, and baking powder to the bowl. Stir gently until a smooth, even batter forms and no dry flour pockets remain.

Pour the batter into your prepared baking dish. Lightly pat your chopped peaches dry with a paper towel, then scatter them evenly over the top of the batter. Finish by sprinkling the sliced almonds over the peaches.

Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let the cake rest in the baking dish for 15 minutes. Using the parchment paper handles, gently lift the cake out of the dish and transfer it to a wire rack to cool completely before slicing into 9 squares.