Why not combine two of the best breads out there? I’m not sure why I didn’t think of this sooner. I love banana bread and I’m a big coffee cake fan (who doesn’t love all that sweet cinnamon?!), so it was only right to mix the two.
This bread is completely paleo, dairy & 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!
Paleo Banana Bread Coffee Cake
Bread:
-1/2 cup Tigernut flour (or almond)
-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, mashed bananas
-1/4 cup applesauce (can sub yogurt)
-1/4 cup melted oil of choice
-1 egg
-2-4 tbs. maple syrup, depending on desired sugar intake
Filling:
-1 tsp. ground cinnamon
-2 tbs. coconut sugar
Topping:
-1/2 cup tigernut flour (or almond)
-1/4 cup cassava flour
-2 tbs coconut sugar
-1 tsp. cinnamon
-2 tbs. solid coconut oil
Preheat oven to 350F.
Mix your 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.
Let cool completely before slicing!
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