Cinnamon holds a special place in my heart. It is warm and inviting. It is uniquely sweet while strong in flavor. It can make many a food taste more delicious. It also smells amazing! You know those cinnamon stick brooms that they sell during the holidays? Ya, I buy a very large one of those every year. The smell of cinnamon just makes me happy.
And so does the taste. Especially when it is in a baked good…like coffee cake… like this paleo banana coffee cake. It is so delicious that you would never know that it is made of 100% non-processed ingredients!
This recipe was inspired by a Cinnamon Swirl Banana Crumb Cake Recipe from The Baker Chick, a baking blog that I really enjoy reading. I wasn’t exactly sure if I could Paleo-ize it or if I even wanted to attempt this because the recipe required so much flour.
Since almond flour is way more expensive than regular flour, I didn’t want to potentially waste large quantities of it. Especially for a recipe involving a consistency that I was not used to experimenting with.
When it first came out of the oven, I thought….ok, this looks good… but what about the inside?
Then I cut it open… and was so excited to find a coffee cake texture.
So after seeing that it looked the part, I had to make sure that the taste measured up.
As you could probably guess (since it is being posted), it was fantastic! I was so excited that a Paleo coffee cake was possible that I didn’t know if I could wait to post this!
To store it, I recommend covering the pan with aluminum foil or putting individual pieces of coffee cake into a tupperware. The pan that I used came with a lid, so it was perfect for storing these in a manner that keeps the coffee cake moist. I noticed that it was drier immediately after baking and became more moist as it got a chance to sit.
Here are some notes on the flavor. First, the banana taste is strong. I know it says banana in the title, so that is to be expected, but it just looks so much like regular coffee cake that you might forget (I did haha). Second, I cut a lot of the sweetness out, so you may want to add more honey or maple syrup. However, eating paleo has made me sensitive to sweeteners and I find that less can be more.
Be on the look out for other versions/variations of this paleo coffee cake… I loved it so much that I know I will be making it again and again.
- 3½ Tbs melted coconut butter
- ½ cup honey
- 3 eggs room temperature
- 1 tsp vanilla
- ½ cup coconut milk
- 1 cup mashed bananas (this was 2 bananas for me)
- 1¼ cup almond flour
- ¾ cup coconut flour (I use Nutiva Organic)
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- ½ cup maple syrup
- 1½ Tbs cinnamon
- 1 tsp unsweetened cocoa powder
- 2 cups almond flour
- ¼ cup maple syrup
- 1 Tbs cinnamon
- 2 Tbs coconut butter melted
- Preheat the oven to 350 degrees. Grease a 9 x 13 pan with some melted coconut butter and use a silicone basting brush to brush the bottom and all the sides with it.
- In bowl 1, mix all the ingredients required for the filling---the maple syrup, 1 Tbs cinnamon, and 1 tsp unsweetened cocoa powder together. Mix with a fork until the cinnamon and cocoa powder aren't dry anymore. Set the bowl for the filling aside.
- In bowl 2, mix the 2 cups almond flour and 1 tbs cinnamon together for the crumble. Then add the 2 Tbs melted coconut butter and the ¼ cup maple syrup and mix until the mixture turns into a "crumble"-looking mixture and there are no visibly dry parts. Set the crumb topping bowl aside.
- In bowl 3, whisk the 1¼ cup almond flour, ¾ coconut flour, ½ tsp salt, ½ tsp baking soda, and 1 tsp baking powder together. Set aside.
- For the next part of the recipe, I used a KitchenAid stand mixer. I think a hand-held electric mixer would work too, but a stand mixer was easier for me. Next, add 3 tbs of melted coconut butter and ½ cup honey to bowl 4 and mix on med-high until it thickens. Add the eggs and vanilla and beat until everything is well-mixed.
- Add the dry ingredients from bowl 3 to bowl 4 and mix on medium speed until combined. Add the mashed bananas and coconut milk and mix again until combined. Pour ½ of the batter into the 9x13 in pan. You'll have to use a spatula to make it thin out to form a thin layer. Don't worry if the dough rips and seem like it can't be stretched anymore. Just do your best to make it spread all across the pan.
- Pour the filing bowl, bowl 1, onto the batter in the pan and use a pastry brush to evenly slather it all over.
- Put the other ½ of the batter on top. Using a knife and a spatula, try to get this layer to thin out as much as possible on top. I started off using a spatula and then ended up using the knife to extend it across the pan. The liquid filling will mix into the batter here. This is fine and you'll end up just mixing the whole top layer into it a bit.
- Evenly pour the crumble topping, bowl 2, on top of the batter in the pan. It was easier for me to use my hands and kind of throw it into the pan.
- Bake for 35-40 minutes or until a toothpick comes out clean. I baked mine for 40 minutes and the edges were browned, but I think it could be ready sooner.