Start your morning off right with this Gluten Free Banana Bread Coffee Cake. This recipe features the combination of two of the best breakfast sweets; classic banana bread and crumbled coffee cake. I don't know about you, but I'll take a sweet breakfast over savory any day, especially with banana. I packed this recipe with all my favorite baking ingredients from my classic banana bread, such as almond flour, cashew butter, coconut oil, coconut sugar, maca powder, cinnamon, vanilla, and more. The crumb topping really puts the icing on the cake! The best part is this coffee cake is perfect for anytime of day; brunch with a cup of tea, afternoon snack, or dessert with a glass of your favorite mylk. It is a gluten free, dairy free, refined sugar free recipe. But, I'll stop talking about it- let's get baking!
RECIPE
Prep time: 7 minutes
Bake time: 38-42 minutes
INGREDIENTS
Banana Bread Batter:
2 mashed bananas
2 free range eggs
2tbs cashew butter
1tsp vanilla
1/4c melted coconut oil
1/2c coconut sugar
1 3/4c almond flour
1tbs flaxseed meal
1tsp maca powder
1/2tsp baking soda
1/2tsp baking powder
2tsp ground cinnamon
pink salt to taste
Crumble:
3/4c gluten free flour
1/2c coconut sugar
3tbs melted coconut oil
1tbs flaxseed meal
1 1/2tsp cinnamon
1/4tsp vanilla
pink salt to taste
METHOD
1. Preheat oven to 350 F, and prep a 8x8 square baking dish with parchment paper.
2. In a large bowl, add all wet banana bread batter ingredients.
3. Fold in dry ingredients and mix until well combined.
4. Set aside to make the crumble.
5. In a medium size bowl, add all crumble ingredients and mix.
6. Sprinkle crumb topping evenly over the batter.
7. Transfer to open and bake for 38-42 minutes or until a toothpick comes out clean.
8. Let cool for 10 minutes, and enjoy!
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