Preheat oven to 180°C.

Take banana, eggs, ghee and salt in a bowl and blend them thoroughly using a hand blender.

Add in coconut flour and baking powder and blend until smooth batter forms.

Divide batter into two.

To one portion add cardamom powder and mix well.

To the other portion, add the cocoa powder, coffee powder and mix well.

Grease and line a 6" cake pan.

Pour the batters alternatively until all the batters are used up.

With the knife create swirls in the batter.

Bake the cake for 25 - 30 minutes.

Top with rose petals and slice pistachios.

Cool and serve.