Cinnamon Banana Coffee Cake

 

During this time, the kitchen has been my therapy. I spend hours a day testing different recipes and making meals for my family–I absolutely love it! Each week I like to make a special snack or breakfast-like treat to enjoy with coffee or in the evening with a cup of tea. With three extra ripe bananas lying around, I decided to forgo the banana bread and opt for this delicious coffee cake! It’s perfectly moist, and not too sweet at all!

This coffee cake is also made with simple pantry ingredients including oat flour, almond flour, bananas, ground flaxseeds, coconut sugar, cinnamon, coconut oil and vanilla extract! It comes together quickly, and only take around 25 minutes to bake, which is a perfect time to clean up around the kitchen, and make a fresh batch of coffee to enjoy with!

Pro-tip: If you don’t have oat flour, just blend together 1 cup of rolled oatmeal, and you’ve got yourself oat flour in no time!

Dry Ingredients:

1 cup oat flour

1 cup almond flour

1/3 cup coconut sugar

2 teaspoons cinnamon

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

Wet Ingredients:

3 medium ripe bananas, mashed

2 flax “eggs,” (2 Tbs ground flax and 6 Tbs water)

1 teaspoon vanilla extract

1/4 cup melted coconut oil

For the Crumble:

2 Tbs rolled oatmeal

2 Tbs oat flour

2 Tbs coconut sugar

2 Tbs softened coconut oil

Directions: Preheat oven to 350. First, make the “flax egg,” by combing ground flaxseed with water. Set aside to allow the mixture to set. In a medium bowl, combine oat flour, almond flour, baking soda, baking powder, cinnamon, and coconut sugar. In another bowl, combine mashed bananas, flax “eggs,” vanilla extract, melted coconut oil. Combine dry ingredients with wet ingredients. Mix well. Pour mixture into an 8×8 greased pan.

For the crumble: Add all ingredients together and combine with a fork, until crumbly. Add crumbles on top of the mixture. Bake for 25-28 minutes. Allow the coffee cake to cool before cutting it into pieces. Enjoy!