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.
Zoey says
Hi! Can I make it just a banana cake without the cocoa? If so what should I substitute for?
Jessica DeMay says
Hi Zoey- yes, just replace the cacao with more almond flour. Enjoy!
Ela says
This is really delicious. I'm trying a peanut butter drizzle instead of chocolate!
Jessica DeMay says
Thanks, Ela! That sounds like a great glaze!
Claudia says
Did I miss the coffee in the recipe? I went straight to ingredients and don’t see it listed.
Jessica DeMay says
Hi Claudia- coffee cake is meant to be enjoyed with coffee, so no coffee in the recipe. Hope that helps!
Elaine says
Absolutely spectacular! Hard to believe it’s healthy!
Jessica DeMay says
Thanks, Elaine! I appreciate you trying it and so glad you like it!
Kimberly Hewitt says
Made this tonight. Absolutely delicious. Didn’t change a thing. Loved the crunchy topping. The cake was incredibly moist. Hard to believe it’s healthy!
Jessica DeMay says
Thanks for trying it, Kimberly! I'm so glad you like it!
Inga says
Made this tonight for the 3rd time. INCREDIBLE recipe, everyone loves it! Thank you for sharing 🙂
Jessica DeMay says
You're welcome, Inga! Thanks for trying it and I'm so glad it's enjoyed!
Linda says
None of these recipes list the
Calories. Is there any way you
Can list them. The recipes look so good,but I don’t want to make them if there are too many calories.
Jessica DeMay says
Hi Linda- that's correct. I don't focus on calories, but on real food. I am not claiming my food to be low calorie, especially using almond flour as the base, but it is way healthier than refined flour and sugar.
Jennifer says
Made tonight! I’m not a baker but it came out great. Next time I would add some dark chocolate chips!
Jessica DeMay says
Thanks for trying it, Jennifer! I'm glad you like it!
Sarah says
I made this for dessert tonight and it’s so delicious! My crumb topping was a little drier but still great. I also skipped the glaze, but I will definitely add it next time.
Jessica DeMay says
Thanks for trying it, Sarah! I'm glad you like it. You can always add a little more coconut oil to the crumb to make it more moist- maybe 1/2 tablespoon.
Beth says
Breakfast bar? That's a bit sweet.
Jessica DeMay says
Then you can have it for dessert.