{ COOKING VIDEO }
Say what?? I want to eat this all day. No seriously. I almost did yesterday.
Alright. I need to put something out there. Right on the table. This is for my readers that have read my blog for a while now and know my complete life story. First, thank you for sticking with me. You’re the best. You’ve been with me through the ups and downs. So a while back, you read about my break up. Well, months later, that lovely man and I rekindled our happiness and have been together for sometime now. Annnnnd we moved in together. First time moving in with a guy. Woooo weeee. I decided to keep some of my relationship stuff to myself since there are so many variables when it comes to creating a happy relationship. Sometimes it’s just better to keep that stuff between you and your partner, instead of the world wide web. BUT since I hadn’t updated anyone and there were some questions in my last blog post, there ya go. He’s just wonderful. We’ve had our ups and downs, but I couldn’t be happier. Taking a new journey together has been awesome.
Sorry this post is coming at you a little late. Let me explain myself. So yesterday, lovely Sunday, I woke up and made a smoothie. Fact. Then worked out. Then the true fun began. I went couch shopping. Ugh. Not only is furniture shopping an extremely awful task, but on a Sunday when all hell breaks loose in every parking lot, it’s an even worse task. Ok, I shouldn’t really complain. It wasn’t that terrible. It just gets pretty unfun when you’re hungry and have to pee. So we looked for couches, found one we liked, couldn’t decide if we should get it, then went to another furniture store. Which was even more unfun because it was way more expensive. But the parking lot was better, so that was a positive.
Yes, I understand unfun is not a word. If you were thinking that in your head, you’re unfun.
So after the boyfriend and I found out we couldn’t come to a conclusion, we headed to brunch. Around 3. I was starving. Hangry. After a couple mimosas, I felt decent for them not being as strong as needed on a sunny Sunday. But I knew I wanted to make this recipe. So we bolted home for him to take an afternoon snooze and for me to bake. And I baked. And failed. I put this recipe into a too small baking dish and it pretty much went every where. All over the oven. I mean…I still ate the edible parts. But the non edibles turned into smoke inside the oven. So I then cleaned the oven and couched it for a while in frustration. But I couldn’t go down that easy, so I made it again last night and just stared at it since I couldn’t eat it until I took pictures until today. Which leads me to right now. This very moment. I just took pictures of this beauty. Now go make it. It’s amazing.
Coffee Cake Banana Bread
- Yield: 6-8 1x
Ingredients
- 3 brown bananas, mashed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup almond butter (or other nut/seed butter)
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of salt
For the toppings
- 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
- 2 tablespoons coconut sugar
- 2 tablespoons almond flour
- 1 teaspoon cinnamon
- 1/4 cup pecans, crushed
Instructions
- Preheat oven to 350 degrees. Grease a8×4 loaf pan with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
- In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
- Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
- Pour batter into baking dish. Place on a baking sheet.
- In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
- Place chunks of the toppings all around the top of the banana bread mixture.
- Place in oven to bake for 50 minutes.
- Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.
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Break Out the Loaf Pan:
Dark Chocolate Raspberry Chia Banana Bread
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So pretty! I made this the other night, and it turned out looking beautiful and smelling fantastic, but I felt like mine turned out with a greater emphasis on the “banana bread” taste than the “coffee cake” taste. Not that I’m complaining…I could survive quite happily on nothing BUT banana bread! But I was kind of anticipating the more mellow and rounder flavors of a coffee cake. Which leads to my question.
Do you think substituting green plantains for the ripe bananas would cut down on some of the stronger banana notes in the recipe? I don’t have a lot of experience with plantains, but I thought they might be a good substitute.
I made this last night and…l LOVE IT!!!!!
The bananas I used where not brown and it came out perfectly sweet. Thanks for the great recipe! 😉
This looks delicious! I would love to make this tomorrow but do you think I would be able to swap the coconut flour for ground almonds or is there something else I could use? I can’t find coconut flour anywhere! Thanks for the recipe x
This is the best banana bread I’ve ever made! I made one sub–Nikki’s Pumpkin Spice Donut coconut butter instead of butter. I didn’t have butter, and the coconut butter has a similar texture to streusel, so I thought, hey, why not… And is it ever good! I’m sure it would be fab with real butter, too.
Thank you for the recipes. This looks great! Will you please consider adding a pin it button to your posts? I think it would add to your traffic too.
what would happen if i used desiccated ground coconut instead of the coconut flour. i really want to make it tonight and i don’t have coconut flour on hand. i definitely don’t have time to make it now
it would probably still bind together, you might just need a little more!
hello-can I use coconut flour in the topping instead of almond flour? have you heard bad things about cooking almond flour?
thanks…
i have heard one thing one time, but not sure how much of it is true. as for the topping with coconut flour, no i don’t believe that would work because it is much different than almond flour
I used coconut flour for the topping when I made it, and it was okay. Not perfect coffee-cake-topping level of greatness, but alright.
It was crispier and darker than the topping in Juli’s photos (hers looks much prettier), while the center of the bread was just barely finished, so that might be a downside. But it wasn’t horribly burnt, and the bread definitely still disappeared quickly!
Bottom line: coconut flour sufficed in a pinch for me, but next time I would probably make the effort to get/use almond flour.
I am making this recipe for the second time this afternoon. It’s seriously one of the best banana bread recipes (Paleo or not) I have ever tasted! Another home run for Juli!
FREAKING amazing. Made the recipe exactly as is. The topping part is the best! Will for sure make again…kinda dangerous though as Im pretty sure I could eat the whole thing in one sitting. Thanks!
can i sub out the pecans for sliced almonds?
Yep!