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Recipes

Coffee Cake Banana Bread with Crumble Top (Paleo Recipe)

5 from 1 ratings

Just because you’re following a healthier diet plan like the paleo diet doesn’t mean you can’t indulge your sweet tooth from time to time. Take it from somebody who has a huge sweet tooth. It’s definitely possible to enjoy some truly decadent sweets while keeping things 100% paleo. Don’t believe me? Then you simply must try this coffee cake banana bread with a crumble top. The banana bread is just sweet enough that I no longer have to put sugar in my coffee. But the real star of this recipe is the homemade crumble top. It’s made with a great mix of coconut sugar, almond flour, pecans, coconut oil and cinnamon. I could eat that topping alone, to be perfectly honest. It’s pretty spectacular.

Coffee Cake Banana Bread
Serving Size
1
Calories/Serving
240

Coffee Cake Banana Bread

Coffee Cake Banana Bread

Coffee Cake Banana Bread

Coffee Cake Banana Bread

Coffee Cake Banana Bread

Coffee Cake Banana Bread

Coffee Cake Banana Bread

More Paleo Banana Bread Recipes:

Honey Nut Paleo Banana Bread (ermahgerd!)
10-Minute Pear Banana Bread (Yum!)
Easy, No Fuss 7-Ingredient Paleo Banana Bread (Try this!)
Dark Chocolate Chip Coconut Flour Banana Bread
Mind-Blowing Cinnamon Swirl Banana Bread (Easy Recipe)
32 Easy Paleo Banana Bread Recipes (Try these!)


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Ingredients

  • For the bread:
    • 3 medium ripe bananas, mashed
    • 3 large eggs
    • 1/4 cup pure maple syrup
    • 2 tsp pure vanilla extract
    • ½ cup natural, creamy almond butter
    • ¼ cup coconut flour
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • pinch of salt
  • For the topping:
    • 2 tbsp coconut sugar
    • ¼ cup almond flour
    • 1 tsp cinnamon
    • 1/3 cup chopped pecans
    • 2 tbsp coconut oil, melted

Directions

  1. Preheat oven to 350°F.
  2. Line a small (8×4 inch) loaf pan with parchment paper and set aside.
  3. In a bowl combine the coconut flour, baking powder, cinnamon and pinch of sat. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, mash the bananas on medium speed until soft.
  5. Add the eggs, maple syrup, almond butter and vanilla extract and beat on medium speed for 5 minutes.
  6. Reduce speed to low and add the coconut flour mixture.
  7. Mix until well combined.
  8. Pour the batter in the prepared pan.
  9. To make the topping, place all the ingredients in a bowl and mix until the mixture forms large, coarse crumbs.
  10. Sprinkle on top of the batter.
  11. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  12. If the topping starts to get too dark, cover with foil.
  13. Remove from the oven.
  14. Place the banana bread on a cooling rack and allow it to cool completely before slicing.

Servings

Serving Size

1

Servings/Recipe

10

Nutrition Information

Calories

240

Carbohydrates

21.5 g

Fat

15.6 g

Sugar

12.7 g

Protein

6.3 g

Fiber

4.2 g

Calories 240 kcal
Potassium 327.6 mg
Vitamin A 25.3 µg
Vitamin C 3.9 mg
Folic Acid (B9) 21.6 µg
Sodium 96 mg

Print Recipe

  1. Can you double the recipe and use a standard size loaf pan? Have you tried? Excited to try your recipe! Thanks for posting it 😊

  2. Love love this bread, cake so moist and light and yummy!! I kept trying to find the flour in the recipie when I was making it. Haha only 1/4 cup coconut flour! Amazing

    Rating: 5

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