Soft and fluffy gluten free coffee cake banana bread!
Coffee Cake Banana Bread
Course: Sweets, BreakfastCuisine: American, Gluten Free, Dairy Free
Servings
8
slicesPrep time
10
minutesCooking time
50
minutesTotal time
1
hourIngredients
- Bread
2 cups almond flour
1 tsp baking soda
1 tbsp cinnamon
1/4 tsp salt
3 ripe bananas
3 eggs
1 tbsp vanilla extract
1/4 coconut sugar
- Crumble
1 cup almond flour
1/2 cup coconut sugar
1/3 cup coconut oil
1 tbsp cinnamon
- Optional Glaze
1/2 cup powdered sugar
1-2 tbsp almond milk
Directions
- Preheat oven to 350° and line a bread pan with parchment paper and non stick spray.
- Make the bread: in a small bowl, mix almond flour, baking soda, salt and cinnamon.
- In a separate bowl, mash bananas until smooth then whisk in eggs. Stir in vanilla and coconut sugar.
- Add wet and dry ingredients. Mix until combined but be careful not to over mix! Pour into the bottom of your loaf pan. This is your bottom layer.
- Make the crumble: to a small bowl, add the almond flour, coconut sugar, coconut oil and cinnamon. Stir until combined.
- Add mixed crumble ingredients to top of the banana bread batter. This is your top layer.
- Bake for 50 minutes, or until a tooth pick comes out mostly clean. Oven times will vary. Allow to completely cool before slicing.
- While cooling, make glaze and then pour on top of cooled loaf.
- Store in an airtight container on the counter for up to 48 hours or in the fridge for up to 5 days. Enjoy!
