This Paleo Chocolate Banana Coffee Cake is rich, decadent and irresistible. It makes a great breakfast or dessert and is gluten free, dairy free, and naturally sweetened.
We had a big winter storm and I baked my way through it. I really don't mind the cold and snow, as long as I can bake. This was one of my creations I came up with. You can't go wrong with triple chocolate!
The cake itself is so moist and rich. It's like a cross between a brownie and cake- dense, sweet, and not too fluffy. It definitely has a distinct banana flavor and just the right amount of chocolate. The crumb topping is easy and coffee cake is always better with a crumb topping. Then the glaze is a mixture of almond butter, coconut oil, honey, and cacao. It's sweet and adds a final touch of chocolate.
Don't be turned off by the long ingredient list, it's mostly repeated items. It really is easy to make. Coffee cakes always take a little longer than quick breads, but are always worth it.
Because I always get this question, I want to address that coffee cake is meant to be enjoyed WITH coffee. It doesn't have any actual coffee in it. You could also call it a crumb cake. So grab a cup of coffee and enjoy.
You will love this chocolatey dessert! It would make a great brunch for a special occasion or dessert for anytime. It's a cake everyone will love!
Here are some other popular coffee cake recipes: Paleo Blueberry Coffee Cake, Paleo Pumpkin Coffee Cake, and Paleo Cinnamon Roll Coffee Cake.
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Paleo Chocolate Banana Coffee Cake
Ingredients
Cake
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup coconut sugar
- ¼ cup cacao powder, sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 2 large eggs, room temperature
- 1 cup mashed bananas (3-4 medium)
Crumb Topping
- 1 cup almond flour
- 1 tablespoon coconut flour
- ¼ cup coconut sugar
- 2 tablespoons cacao powder, sifted
- 2 tablespoons coconut oil, room temperature
- 2 tablespoons maple syrup
Chocolate Glaze
- ⅓ cup almond butter
- 2 tablespoons coconut oil
- 2 tablespoons honey or maple syrup
- 2 tablespoons cacao powder, sifted
- pinch of salt if almond butter isn't salted
Instructions
- Preheat the oven to 325° and line a 8x8 (or 9x9) pan with parchment paper. Set aside.
- Make the cake. In a large bowl, combine almond flour, coconut flour, coconut sugar, cacao powder, baking soda, and salt. Stir to combine. Add in the coconut oil, maple syrup, and eggs and mix well. Add in the bananas and mix again until no dry spots remain. Pour into the prepared pan.
- Make the crumb topping. In a medium bowl combine the almond flour, coconut flour, coconut sugar, and cacao powder. Add in the coconut oil and maple syrup and mix until fully combined. Mixture should resemble wet sand and hold together when squeezed, but not be too wet. Spread evenly on top of the cake mixture. Bake for 35-40 minutes, until a toothpick comes out clean.
- Once cake is cooled, make the glaze. Combine the almond butter, coconut oil, and honey (or maple) in a small bowl. Melt in the microwave until melted and smooth- about 30 seconds. Stir in cacao powder and salt. Drizzle over cake, cut and serve. Or drizzle over each individual piece after cutting.
Notes:
Nutrition Information
Terissa says
What brand of refined coconut oil could you rec in this recipe besides Golden Barrel, as it's
too expensive for shipping to CT