Paleo Banana Bread Coffee Cake
This delicious banana bread coffee cake is full of flavor, low in sugar, and allergy friendly. It's the perfect snack, dessert, or addition to a brunch spread! There is no gluten, dairy, or nuts in this recipe.
Servings 9 slices
Ingredients
Bread
- ½ cup Tigernut flour or almond flour
- ¼ cup cassava flour
- ¼ cup tapioca or arrowroot starch
- ¼ cup coconut flour or use pea protein for a protein boost!
- ¾ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- ¼ tsp. salt
- 2-3 very ripe bananas mashed
- ¼ cup applesauce can sub yogurt
- ¼ cup melted oil of choice
- 1 egg
- 2-4 tablespoon maple syrup depending on desired sugar intake
Filling
- 1 tsp. ground cinnamon
- 2 tablespoon coconut sugar
Crumble Topping
- ½ cup tigernut flour or almond flour
- ¼ cup cassava flour
- 2 tablespoon coconut sugar
- 1 tsp. cinnamon
- 2 tablespoon solid coconut oil
Icing
- ½ cup thick yogurt of choice
- 1 tablespoon maple syrup or powdered sugar
- 1 teaspoon 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 9x9 (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!