{ 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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OMG…I’m addicted! I’ve made this no less than 5 times since seeing this recipe, and have gotten more people hooked. I used one of my apps and it looks like the size pan you recommend, as 8 servings is around 362 calories per serving. I just used the maple usurp I had and my butter wasn’t grass fed, but at least the calorie count should be close
Hey Julie! Where do you get your coconut sugar?? (Sorry if you’ve already answered this question)
Whole foods or sprouts
Hi! I have been searching the interwebs for a paleo banana cake recipe to no avail. I have to make my daughter a strawberry banana cake for her birthday. Do you think this bread sans the topping, doubled, and poured into a sheet pan would work?
Super delicious! My only issue was that 50 minutes was a little too long to bake (could just be my oven though), so the exterior was burnt. Still tastes amazing though.
This is awesome and so easy to make! I mixed the ingredients together, put it in the oven, went for a run, and then pulled it out of the oven! I just moved in with my boyfriend recently too, it’s great so far! Except he devoured like half the bread, btw, the jerk.
Soo delicious!! I haven’t had a lot of time lately to bake/cook/sleep/pee due to my thesis, but I made time for this little loaf of deliciousness! Def worth it. 🙂
This recipe is magnificent! So delicious and moist. My whole family loves it.
This was so delicious. I have made three loaves in 2 days. I baked it just a couple minutes longer and covered with tin foil towards the end and then removed the foil for the last few minutes of baking….my kids loved this as well. I’m taking a loaf to share at crossfit tomorrow morning 🙂
Hi Juli,
I stumbled a cross this recipe yesterday while looking for a good Paleo cake to bring to a friend’s Passover Seder. I made the cake today with a few modifications a) I switched the pecans for walnuts b) I used Spectrum non-GMO shortening instead of butter; and c) I used maple sugar instead of coconut sugar.
It came out beautiful. http://instagram.com/p/m0dIBoFMMk/
Thank you for sharing your recipe and saving my Passover baking!
Ok, this was amazing as your recipes always are….and I just made it again with a few little changes….I added a chopped dark chocolate bar, blueberries, extra cinnamon, and nutmeg…..oh, and I used honey….Partner suggested I add a little chipotle or ancho chile for a little Mexican Hot Chocolate undertone, but I haven’t tried that yet….