Description
A delicious caramelized banana coffee cake made with gluten-free flours. A delicious morning treat.
Ingredients
Scale
Topping
- ½ cup pecans, chopped
- ½ cup grass-fed butter, melted
- 1/3 cup coconut sugar
- 1 banana, sliced
Batter
- 1 cup smashed ripe banana
- 3 eggs
- ¼ cup maple syrup
- ¼ cup avocado or coconut oil
- ¼ cup milk (I used canned coconut milk)
- 1 tsp vanilla
- 1 Tbsp baking powder
- 1 tsp cinnamon
- ½ tsp sea salt
- ½ cup buckwheat flour
- ½ cup gluten-free oat flour
Instructions
- Preheat oven to 350 and thoroughly grease a bundt cake pan and place on a baking sheet.
- Pour the melted butter in the bottom of the pan and then sprinkle the coconut sugar on top. Add the chopped pecans and sliced bananas.
- Add the smashed banana, eggs, maple, oil, milk and vanilla to a large bowl and mix with a hand or stand mixer.
- Combine all of the dry ingredients in a bowl and whisk together and then mix it in to the wet ingredients.
- Carefully pour the batter on top of the pecan and banana mixture.
- Bake for 30-35 minutes or until a toothpick comes out clean
- Let it cool for about 10-15 minutes or until it cooled enough for you to touch.
- Run a knife along the edge to let it cool and then place a plate or cooking rack on top of the pan and then carefully flip it over.
- Serve while warm or store in an airtight container.
Nutrition
- Serving Size: 8