Coconut Flour is used in place of traditional use of white flour.
And Coconut Oil is used in place of traditional use of butter.
No Brown Sugar in this Coffee Cake.
100% Clean. 100% Paleo.
Paleo Banana Spice Coffee Cake
Recipe by: Multiply Delicious
1 cup ripe banana, mashed
1 1/2 teaspoons vanilla extract
1 tablespoon maple syrup (optional)
1/2 cup coconut flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup coconut oil, melted (plus more for greasing pan)
1/2 cup almond meal (almonds blended down to flour consistency)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 tablespoons coconut oil
Preheat oven to 350 degrees. Grease a glass Pyrex 8×8 dish with coconut oil, set aside.
In a large bowl mix together mashed banana, eggs, vanilla extract and maple syrup (if using) with a hand mixer until all the wet ingredients is incorporated.
In a small bowl, whisk together coconut flour, cinnamon, ginger, nutmeg, cloves, salt, and baking soda. Add dry ingredients to wet ingredients and using hand mixer mix until a batter forms. Stir in melted coconut oil into batter until well incorporated.
For topping: In a small bowl using a form blend together almond meal, cinnamon, ginger, nutmeg, cloves, and coconut oil. Blend until the mixture forms a crumb like texture. Add more coconut oil if the crumb mixture does not form. Only about 1/2 a tablespoon.
Pour batter into prepared glass 8×8 dish and sprinkle topping evenly across the top. Bake in preheated 350 degree oven for 45 to 50 minutes or until golden and a toothpick inserted into center comes out clean.
Allow to cool for 5 to 10 minutes and then cut into squares and serve.
Makes about 9 servings.