Banana Coffee Cake

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 Bananas, large ripe

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/4 cup Coconut milk

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/4 cup Coconut flour
  • 1/2 cup Coconut sugar
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 2 tbsp Ghee
  • 2 tbsp Ghee or grassfed butter

Found on myheartbeets.com

Description

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 3 large ripe bananas (~2 cups mashed or pureed)
• 4 eggs
• 2 tablespoons melted ghee, coconut oil or butter
• ¼ cup maple syrup
• ¼ cup coconut milk
• ½ cup pecans, finely chopped
• 2 tablespoons ghee or grassfed butter
• ½ cup coconut sugar
• ½ teaspoon cinnamon

Directions

• Preheat oven to 350F using the convection setting if available.
• Add the almond flour, coconut flour, baking soda, salt and cinnamon to a bowl and mix well.
• Next, mash or puree the bananas if you haven’t already, then add this to the bowl along with the eggs, ghee, maple syrup and coconut milk. Mix using a hand mixer until well combined.
• Allow the batter to rest in the bowl while you prepare the topping.
• Add the topping ingredients to a bowl and using your hands, mix well.
• Pour the batter into a greased or parchment-lined 9-inch round pan then sprinkle the topping on top of the cake.
• Bake at 350F for 1 hour, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool, then slice and serve.