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Paleo Cinnamon Streusel Banana Coffee Cake

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5 from 5 reviews

Paleo Cinnamon Streusel Banana Coffee Cake made with all gluten-free and dairy-free ingredients. The most delicious banana bread topped with a streusel crumb topping.

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins

Yield: 8-10 slices 1x

Ingredients

Scale

Banana bread coffee cake:

  • 1/3 cup liquid coconut oil
  • 1/2 cup coconut sugar
  • 2 pasture-raised eggs
  • 1 cup mashed banana
  • 1 teaspoon vanilla extract
  • 2 cups almond flour or almond meal
  • 1/2 cup tapioca flour (or arrowroot flour)
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon

Crumb topping:

  • 1/2 cup + 2 tablespoons almond flour
  • 2 tablespoons liquid coconut oil
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut sugar
  • 1 tablespoon maple syrup or honey

Instructions

  1. Preheat oven to 350 degrees and grease a loaf pan and/or line with parchment paper
  2. In a large bowl, whisk together oil, sugar, vanilla, eggs and mashed banana until smooth
  3. Mix in the almond flour or meal, coconut flour tapioca flour, baking powder and cinnamon until smooth and well combined
  4. Add to baking dish then begin making crumb topping
  5. Mix together crumb topping ingredients in small bowl until crumbly
  6. Sprinkle on top of batter then bake in oven for about 45-50 minutes, or until you stick a toothpick in an it comes out clean
  7. Slice and enjoy!

Notes

*Store leftovers in airtight container for 3 days or fridge for 5 days. Or you can freeze for 2 months!

  • Author: Rachel

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https://rachlmansfield.com/paleo-cinnamon-streusel-banana-coffee-cake/