What happens when you have an abundance of ripe banana’s on your kitchen counter? This coffee cake is what happens! I honestly I had no idea what to make with the large amount of ripe banana’s, but knew I had to think of something quickly. After all, I didn’t want ripe bananas escaping my kitchen unused. Shame, shame! I started to play around with ideas and out came a paleo friendly coffee cake. It’s something I haven’t yet done here on the blog….change an every day version coffee cake into a Paleo yummy version. The coffee cake is sweetened completely by banana’s and a little bit of maple syrup (which can completely be eliminated). It uses coconut flour for the base of the cake but for the crumb topping I did add almond meal, but if you have a allergy to nuts you can totally eliminate the crumb topping and just have the cake…I promise it is still yummy.
It was a rainy day outside while my little ones so it was perfect for getting in the kitchen and experimented with this recipe. It’s funny how excited they get to help me in the kitchen. Warms my heart too! It also means there will be a fair amount of spills and laughs. Always fun too! The biggest laugh was them waiting for the coffee cake to finish. I told them in the beginning the “working name” for the recipe. I guess the only thing they heard when I told them was “cake”. So when the timer went off and we took the coffee cake out of the oven they proceeded to go in the pantry and pull out the candles. They returned with them in hand and said that we could finish decorating them with the candles. I then asked, well is it someones birthday? They said no mommy I don’t think so, but who needs a birthday to have yummy cake? Ha! Love those two little people that make me laugh (and drive me crazy) every day. I proceeded to then tell them that this cake was a special one because it was a homemade good for you cake. They answered back with, mommy your cakes are always a good for you cake….they are the best too. Ahhhh…
So who says you can’t have a delicious coffee cake while eating Paleo?
Paleo Banana Spice Coffee Cake
1 cup ripe banana, mashed
1 1/2 teaspoons vanilla extract
1 tablespoon maple syrup (optional)
1/2 cup coconut flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup coconut oil, melted (plus more for greasing pan)
1/2 cup almond meal (almonds blended down to flour consistency)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 tablespoons coconut oil
Preheat oven to 350 degrees. Grease a glass Pyrex 8×8 dish with coconut oil, set aside.
In a large bowl mix together mashed banana, eggs, vanilla extract and maple syrup (if using) with a hand mixer until all the wet ingredients is incorporated.
In a small bowl, whisk together coconut flour, cinnamon, ginger, nutmeg, cloves, salt, and baking soda. Add dry ingredients to wet ingredients and using hand mixer mix until a batter forms. Stir in melted coconut oil into batter until well incorporated.
For topping: In a small bowl using a form blend together almond meal, cinnamon, ginger, nutmeg, cloves, and coconut oil. Blend until the mixture forms a crumb like texture. Add more coconut oil if the crumb mixture does not form. Only about 1/2 a tablespoon.
Pour batter into prepared glass 8×8 dish and sprinkle topping evenly across the top. Bake in preheated 350 degree oven for 45 to 50 minutes or until golden and a toothpick inserted into center comes out clean.
Allow to cool for 5 to 10 minutes and then cut into squares and serve.
Makes about 9 servings