The BEST Banana Bread Coffee Cake

SERVINGS: 12 Squares PREP TIME: 10 min COOK TIME: 45 min - 1 hr TOTAL TIME: 1 Hr 10 min

Ingredients For The Cake Batter:

• 2 Bananas mashed

• 1/3 cup coconut oil

• 1/2 cup coconut cream*

• 1 egg, room temperature

• 2/3 cup coconut oil

• 1 cup of almond flour**

• 1 /2 cup tapioca flour**

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp sea salt

Ingredients For Cinnamon Sugar Filling:

• 1 Tbs coconut Sugar

• 1 tsp cinnamon

Ingredients For The Crumb Topping:

• 1 cup almond flour

• 1/2 cup tapioca flour

• 1/2 cup coconut sugar

• 1 tsp cinnamon

• 1/2 cup coconut oil, melted

Directions For The Coffee Cake:

1. Mash bananas into a large mixing bowl

2. Add in coconut oil, coconut cream and the egg into your bowl with the bananas and mix.

3. Add in coconut sugar to your wet ingredients and mix

4. Finally add in all of your dry ingredients to your bowl and mix.

Directions For The Cinnamon Sugar Filling:

1. Wish your coconut sugar and cinnamon together in a bowl and set aside.

Directions For The Crumb Cake Topping:

1. Add all dry ingredients into a medium bowl and whisk until combined.

2. Add in coconut oil and mix with your hand or a fork until a light crumble forms.

Directions For Assembly & Baking:

1. To assemble the coffee cake put 2/3 of the batter into a greased/parchment paper lined 8x8 baking dish.

2. Sprinkle the cinnamon sugar filling onto the top of your batter. Then take the remaining batter and gently pour over the top of the cinnamon sugar filling.

3. Finally add all of your crumb topping to the top of your cake batter.

4. Bake at 350˚F for 45 minutes to 1 hour.

5. Slice into 12 equal slices and enjoy!

Nutrition:

Calories: 200 Total Fat: 13g Saturated Fat: 8g Monounsaturated Fat: 1g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 16mg Sodium: 270mg Potassium: 229mg Total Carbohydrates: 19g Dietary Fiber: 1g Sugar: 14g Protein: 2g

Notes:

*For the coconut cream, all you need to do is place a can of full fat coconut milk into your refrigerator for an hour. This helps separate the coconut cream from the coconut water. Scoop the cream off of the top and measure.

**If nut free you can swap the almond flour and tapioca flour in both the cake batter and the crumb topping for equal parts of oat flour.

***All text & images © Copyright Kaili Mills for Measure Me Whole.

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