Why not combine two of the best breads out there? Banana bread and coffee cake are the perfect combination. We’re taking a gluten free banana bread and elevating it by combining it with coffee cake. This delicious paleo cake is filled with delicious cinnamon flavor, sweet bananas, and the perfect crumb topping.
This gluten free coffee cake is completely paleo, dairy free, & nut free! It’s delicious and the perfect snack or dessert. It’s easy to whip up, so if you’ve got some extra ripe bananas, I highly suggest you get to baking!
We’ll make a paleo banana bread base with a combination of paleo flours, ripe bananas, and just enough maple syrup to sweeten the deal. Then top it off with a gluten free crumble topping that is the perfect mix of sweet and crunchy. This delicious banana bread coffee cake is half the sugar of the average coffee cake,
Looking for More Coffee Cake Recipes?
Paleo Banana Bread Coffee Cake
Ingredients
Bread
- 1/2 cup Tigernut flour or almond flour
- 1/4 cup cassava flour
- 1/4 cup tapioca or arrowroot starch
- 1/4 cup coconut flour or use pea protein for a protein boost!
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 2-3 very ripe bananas mashed
- 1/4 cup applesauce can sub yogurt
- 1/4 cup melted oil of choice
- 1 egg
- 2-4 Tbsp maple syrup depending on desired sugar intake
Filling
- 1 tsp. ground cinnamon
- 2 Tbsp coconut sugar
Crumble Topping
- 1/2 cup tigernut flour or almond flour
- 1/4 cup cassava flour
- 2 Tbsp coconut sugar
- 1 tsp. cinnamon
- 2 Tbsp solid coconut oil
Icing
- 1/2 cup thick yogurt of choice
- 1 Tbsp maple syrup or powdered sugar
- 1 tsp melted coconut oil
Instructions
- Mix your cinnamon sugar filling in a small bowl and set aside.
- Whisk all dry ingredients for the bread together.
- Beat all wet ingredients for the bread together.
- Add the dry ingredients to the wet and stir to combine (or mix with paddle attachment on lowest setting).
- Pour half the batter into a parchment lined 9×9 (or loaf pan). Sprinkle filling evenly then top with other half of the batter.
- In a small bowl, combine all of your topping ingredients and mix until you have a crumbly texture that holds together. Evenly crumble topping over the banana bread.
- Bake 40-45 min until a toothpick comes out clean.
- While bread is cooling, make your icing by mixing the yogurt and sugar together. Add the melted coconut oil and mix quickly. Set in the fridge.
- When bread is cool, drizzle icing on top. Slice and serve!
