Paleo Banana Coffee Cake
Are you ready to indulge in a guilt-free treat that combines the comforting flavors of banana bread with the rich essence of coffee? This Paleo Banana Coffee Cake is not only delicious but also made with wholesome ingredients that align perfectly with the paleo lifestyle. Imagine a moist, tender cake that’s bursting with the sweetness of ripe bananas, enhanced by warm spices and a hint of coffee. Whether you’re hosting a brunch or simply want to enjoy a slice with your afternoon tea, this cake is sure to impress.
Why This Recipe Is Reliable
This Paleo Banana Coffee Cake is a go-to recipe for several reasons. First, it uses simple, natural ingredients that are easy to find. Next, the combination of coconut flour and tapioca flour provides a light, fluffy texture that rivals traditional coffee cakes. Plus, with the sweetness coming from ripe bananas and coconut sugar, you won’t miss the refined sugars at all. Finally, it’s a versatile recipe that can be adjusted to suit your taste—whether you prefer it plain or with added spices, this cake is a delight every time.
Gather These Ingredients
- 1 cup raw walnuts, chopped
- 3 Tbsp coconut oil, melted
- 2 Tbsp coconut sugar
- 2 tsp ground cinnamon
- 1 pinch sea salt
- 3 ripe bananas
- 4 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup coconut flour
- 3/4 cup tapioca flour
- 3 Tbsp coconut sugar
- 2 Tbsp instant coffee granules (optional)
- 2 tsp ground cinnamon
- 1.5 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup almond flour
- 2 Tbsp coconut sugar
- 1 Tbsp coconut oil
- 1 tsp ground cinnamon
Gear Up: What to Grab
- Mixing bowls – for combining the wet and dry ingredients.
- Measuring cups and spoons – precision is key in baking.
- Whisk – to mix the wet ingredients smoothly.
- Spatula – for folding in the dry ingredients.
- 9×13 inch baking dish – the perfect size for your coffee cake.
- Oven mitts – safety first when removing your cake from the oven!
Paleo Banana Coffee Cake: How It’s Done
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish with a bit of coconut oil to ensure easy removal of the cake after baking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the melted coconut oil, 2 tablespoons of coconut sugar, and a pinch of sea salt. Add the ripe bananas and mash them well until smooth. Then, incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract to bring out the flavors.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the coconut flour, tapioca flour, almond flour, baking powder, cinnamon, and sea salt. If you’re using instant coffee granules, add them here as well for a delightful coffee flavor.
Step 4: Blend Everything Together
Gradually add the dry mixture to the wet ingredients, stirring gently to combine. Be careful not to overmix; just mix until there are no dry spots left. Fold in the chopped walnuts for added texture and flavor.
Step 5: Pour and Bake
Pour the batter into your prepared baking dish, spreading it evenly. Sprinkle the top with the remaining coconut sugar and a dash of cinnamon for a sweet crust. Place it in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Once baked, allow the cake to cool in the baking dish for about 10 minutes, then transfer it to a wire rack to cool completely. Slice into squares, serve, and enjoy your delicious Paleo Banana Coffee Cake!
Season-by-Season Upgrades
- Spring: Add fresh berries like blueberries or strawberries for a burst of flavor.
- Summer: Incorporate shredded coconut for a tropical twist.
- Fall: Mix in pumpkin spice or chopped apples for a seasonal touch.
- Winter: Consider adding dried fruit like cranberries for a festive flair.
Testing Timeline
To ensure the perfect bake, keep an eye on the timing:
- Check for doneness at 30 minutes; if the toothpick comes out clean, it’s ready.
- If not done, continue baking, checking every 2-3 minutes.
- Let the cake cool completely for the best texture when slicing.
Save It for Later
This Paleo Banana Coffee Cake is fantastic for meal prep! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped in parchment paper and then placed in a zip-top bag for up to 3 months. Just thaw and enjoy whenever you crave a sweet treat!
Troubleshooting Q&A
Why is my coffee cake dense?
If your cake turned out dense, it could be due to overmixing the batter or using too much flour. Make sure to measure your flour correctly and mix just until combined for a lighter texture.
Can I use another type of flour instead of coconut or tapioca flour?
While this recipe is specially formulated for coconut and tapioca flour, you can experiment with almond flour. However, keep in mind that it may alter the texture and taste of the cake.
What can I substitute for the walnuts?
If you’re not a fan of walnuts or have allergies, feel free to substitute with pecans, almonds, or leave them out entirely for a nut-free version.
How do I know when the cake is done?
The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, your Paleo Banana Coffee Cake is ready to be taken out of the oven.
Ready, Set, Cook
This Paleo Banana Coffee Cake is not only a delicious way to start your day but also a wonderful treat to enjoy any time. With its wholesome ingredients and easy preparation, it’s a recipe you’ll come back to again and again. So gather your ingredients, follow the steps, and get ready to savor a slice of this delightful cake. Perfect for brunch, dessert, or an afternoon snack, it’s sure to become a staple in your kitchen. Happy baking!
Paleo Banana Coffee Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking dish with a bit of coconut oil to ensure easy removal of the cake after baking.
- Step 2: In a large mixing bowl, combine the melted coconut oil, 2 tablespoons of coconut sugar, and a pinch of sea salt. Add the ripe bananas and mash them well until smooth. Then, incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract to bring out the flavors.
- Step 3: In another bowl, whisk together the coconut flour, tapioca flour, almond flour, baking powder, cinnamon, and sea salt. If you’re using instant coffee granules, add them here as well for a delightful coffee flavor.
- Step 4: Gradually add the dry mixture to the wet ingredients, stirring gently to combine. Be careful not to overmix; just mix until there are no dry spots left. Fold in the chopped walnuts for added texture and flavor.
- Step 5: Pour the batter into your prepared baking dish, spreading it evenly. Sprinkle the top with the remaining coconut sugar and a dash of cinnamon for a sweet crust. Place it in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: Once baked, allow the cake to cool in the baking dish for about 10 minutes, then transfer it to a wire rack to cool completely. Slice into squares, serve, and enjoy your delicious Paleo Banana Coffee Cake!
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- You can refrigerate for up to a week or freeze slices for up to 3 months.
- For a nut-free version, omit the walnuts or replace them with seeds.
