Coffee Cake Banana Bread

I hope you have room for one more Thanksgiving Day recipe! I promise, it requires very little “hands-on” time and will be totalllly worth the extra effort! Even though I don’t have to worry about cooking/preparing any portion of the main meal this year (the benefit of traveling for the holiday 😉 ) my mind was set on making a special breakfast (that would travel well) to start the day off right.

We will be staying at a hotel and I plan to stick to our tradition of waking up early to get coffee and then sipping it while we watch the Macy’s Thanksgiving Parade and begin to get ready for the day. I know we will need something to munch on while doing so, and this Coffee Cake Banana Bread will be absolutely ideal!

I have a very simple (but delicious) banana bread recipe on the blog already, but I knew that Thanksgiving required something a little extra. Although Pumpkin Bread might have been the logical choice, I was itching to use up a bunch of overly ripe bananas stashed in the freezer. I searched through some of my favorite Paleo bloggers’ recipes and landed on this one from PaleOMG.

This bread is perfectly sweet, without being overly sugary. I took one “sample bite” after baking it, and decided it simply required a cup of hot coffee to sip alongside. It was hard for me to wrap up the loaf and store for our trip, but I know it will be worth it once we are sitting on our comfy hotel beds, drinking coffee, eating this amazing bread, and catching up with Snoopy and the Radio City Rockettes!

Ingredients

• 3 ripe bananas (I usually have a stash in the freezer)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 3 eggs
• 1/2 cup almond butter
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder (I made my own by using a combo of baking soda and cream of tarter)
• 1 tsp pumpkin spice
• pinch of salt

For the Toppings

• 4 Tbsp grass-fed butter, at room temperature (or coconut oil for dairy free)
• 2 Tbsp coconut sugar
• 2 Tbsp almond flour
• 1 tsp cinnamon
• 1/4 cup crushed pecans

Instructions

1. Preheat the oven to 350º. Line the middle of an 8×4 loaf pan with parchment paper (for easy removal of the loaf after baking). 
2. In a large bowl, mash the bananas and add the maple syrup, vanilla, eggs, and almond butter. combine well my mixing vigorously or using a handheld mixer. 
3. Add the coconut flour, baking soda, baking powder, pumpkin spice, and a pinch of salt. Mix well. 
4. Pour the batter into the loaf pan, and set the pan on a baking sheet. 
5. For the topping: In a small bowl, add butter (diced into cubes), coconut sugar, almond flour, cinnamon, and pecans. Use a fork or your hands to combine everything together. 
6. Add chunks of the toppings all over the top of the bread mixture. 
7. Place in the oven and bake for 50 minutes. Remove from the oven and allow to cool for about 10-20 minutes before removing from the pan. Slice and serve with butter, almond butter, or as is, and of course…coffee! 

Print

Coffee Cake Banana Bread

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

This jazzed up Banana Bread will bring your morning coffee to the next level! 

Course: Breakfast

Author: Maggie @ Our Fine Day

Ingredients

• 3 ripe bananas
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 3 eggs
• 1/2 cup almond butter
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp pumpkin spice
• pinch of salt

For the Toppings

• 4 Tbsp grass-fed butter at room temperature (or coconut oil for dairy free)
• 2 Tbsp coconut sugar
• 2 Tbsp almond flour
• 1 tsp cinnamon
• 1/4 cup crushed pecans

Instructions

1. Preheat the oven to 350º. Line the middle of an 8x4 loaf pan with parchment paper (for easy removal of the loaf after baking).
2. In a large bowl, mash the bananas and add the maple syrup, vanilla, eggs, and almond butter. combine well my mixing vigorously or using a handheld mixer.
3. Add the coconut flour, baking soda, baking powder, pumpkin spice, and a pinch of salt. Mix well.
4. Pour the batter into the loaf pan, and set the pan on a baking sheet.
5. For the topping: In a small bowl, add butter (diced into cubes), coconut sugar, almond flour, cinnamon, and pecans. Use a fork or your hands to combine everything together.
6. Add chunks of the toppings all over the top of the bread mixture.

7. Place in the oven and bake for 50 minutes. Remove from the oven and allow to cool for about 10-20 minutes before removing from the pan. Slice and serve with coffee! 

If you are looking for an awesome savory breakfast to make your guests or to eat as you watch the parade, check out this seemingly fancy but super easy Italian Sausage and Artichoke Frittata!