Chop almonds into a powder.
Put the chopped almonds, coconut flour, and salt in a bowl. Mix.
Add eggs and mix until smooth with a fork or whisk.
Add matcha to batter and mix well.
Slice banana into thin slices or dice into small chunks.
Coat the interior of circular mold with coconut oil. Put a small scoop of coconut oil inside each mold that you will use. *
Turn on takoyaki maker until the coconut oil inside each takoyaki mold melts (about 1 minute).*
With a teaspoon, scoop batter into circular molds until it's almost even with the edges.
Add slices or chunks of banana on top of the batter and press down with a small spoon or chopsticks.*
Then, cover the banana filling with a thin layer of batter. (This is optional.)
After about 1-2 minutes, poke takoyaki all the way to the bottom with a takoyaki stick and gently move it sideways to see if they're ready to turn.
Once you've flipped a takoyaki ball, use takoyaki sticks or chopsticks to sweep any undercooked batter into the mold underneath the takoyaki ball.
Turn takoyaki onto different sides until they form into ball shapes.
Once the green becomes light golden brown, poke sticks into balls to remove them from the circular molds.
Spread matcha powder on a plate. Roll each takoyaki ball in the matcha until completely covered.
Melt chocolate inside one of the circular molds on the takoyaki maker. Once melted, sprinkle on top of takoyaki using a chopstick.