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Hey! Hope your week is off to a fantastic start. I am doing pretty well over here. Monday was a day of good eating. I met a friend at Chipotle for lunch, I had been craving a steak burrito bowl and it was everything I was hoping it would be.
Later, I had a dinner date with a friend for poke bowls. I almost always pack my lunch and rarely go out to dinner these days, so it was a lot of fun to have two tasty meals out with friends in one day.
Today, I thought I would stay on the tasty trend and share my banana coconut flour coffee cake with you guys. I have actually made this a couple of times recently, to make sure I had gotten the texture just right before sharing. The end result is a tasty, not too sweet banana coffee cake. That makes for an awesome treat to enjoy with coffee. It also is great with an egg on the side for breakfast (I had this as a to go breakfast with hardboiled eggs three days in a row).
Banana Coconut Flour Coffee Cake
- For cake:
- 1.5 cups Sour unsweetened almond milk (1.5 cups with 1 tablespoon apple cider vinegar)
- 2 Bananas
- 1 cup coconut flour
- .25 teaspoons salt
- 2 tablespoons butter, melted
- .5 teaspoons cinnamon
- 2 eggs
- .5 cups brown sugar
- .25 cup chocolate chip
- For topping:
- 1/3 cup old-fashioned oats (gluten-free if you want to keep this recipe gluten-free)
- .25 cup brown sugar
- .25-.5 teaspoons cinnamon
- 2 tablespoons melted butter
Directions: Preheat oven to 350. Spray a 9×9 baking pan with cooking spray. Add apple cider vinegar to almond milk and set aside. Mash bananas in a bowl. Add all ingredients except almond milk and chocolate chips, mix together. Stir almond milk and then pour into bowl with other ingredients, mix well. Fold in chocolate chips. Pour into baking pan. In a separate bowl, mix topping. Sprinkle on top of the cake. Bake for 45-50 minutes, until a toothpick inserted into center, comes out clean. Refrigerate leftovers.
Let me know if you give it a try. Hope you have a wonderful day!