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Homemade Paleo Banana Coffee Cake photo

Paleo Banana Coffee Cake

This Paleo Banana Coffee Cake is a delightful treat! Moist, flavorful, and packed with wholesome ingredients, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Paleo
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • 9x13 inch baking dish
  • Oven mitts

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.