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This dreamy cinnamon sugar Paleo banana nut coffee cake is deliciously addicting and easy to make. A moist grain free banana coffee cake packed with flavor is topped with a nutty, crunchy cinnamon sugar crumb topping and sweet maple icing. Perfect as a brunch treat or afternoon snack, this coffee cake will quickly become a favorite!
Okay it’s official – I’ve decided coffee cake is my absolute favorite thing to bake! But seriously – the tender moist crumb of the cake, crunchy nutty sweet cinnamon sugar topping and maple icing?
Favorite thing to bake AND devour. Obviously. Try and resist the topping. Absolutely impossible.
The above photo was taken right before baking. The crumbly topping is what makes this cake, can’t deny it! But that doesn’t mean the actual cake itself isn’t absolutely delicious.
With bananas adding sweetness and moisture, maple sugar and cinnamon bringing us sweet spice and nuts adding crunch, and, well, nuttiness (??) this cake is all around perfect.
If you’re not familiar with pure maple sugar, this is the perfect opportunity to fall in love with it. Since it’s not available in all stores the way coconut sugar is, I always purchase it on amazon – this is the brand I love.
Aside from adding amazing flavor to paleo baked goods, it has a finer texture and light color which makes it perfect when you want to replicate non-paleo baking.
It also happens to be super easy to turn it into powdered sugar in a blender, which makes it awesome as a base for icings and frostings.
See that drizzle? That’s all thanks to maple sugar. I’m not sure what I ever did without it!
This cake is always a big hit whenever I make it – it’s perfect to serve to non-paleo guests since they’ll 100% not know it’s grain free!
It just tastes like banana coffee cake heaven, but you’ll obviously know you used real-food ingredients to prepare it.
I hope you have a few ripe bananas ready, because it’s TIME to get started with this banana nut coffee cake – let’s go!
Banana Nut Coffee Cake {Paleo}
Paleo Banana Nut Coffee Cake
This dreamy cinnamon sugar Paleo banana nut coffee cake is deliciously addicting and easy to make. A moist grain free banana coffee cake packed with flavor is topped with a nutty, crunchy cinnamon sugar crumb topping and sweet maple icing. Perfect as a brunch treat or afternoon snack, this coffee cake will quickly become a favorite!
Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 32 minutes
Course:Baking/Dessert
Cuisine:Paleo
Servings: 12
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Ingredients
Topping:
- 2/3cupblanched almond flour
- 6Tbsppure maple sugar
- 5Tbspgheeor refined coconut oil, solid
- 1tspcinnamon
- 1/2cuppecans or walnutschopped
- 1/4tspfine sea salt
Cake Batter:
- 1cupmashed bananas(2-3)
- 3large eggs
- 1/2cuppure maple sugar
- 3Tbspgheeor refined cocout oil, melted
- 1tsppure vanilla extract
- 2cupsblanched almond flour
- 1/4cuptapioca flour
- 3/4tspbaking soda
- 2tspcinnamon
- 1/4tspfine grain sea salt
- 2/3cuppecans or walnutschopped
Icing:
- 1/2cuppowdered maple sugar*
- 1tbspalmond milk
- 1/2tsppure vanilla extract
Instructions
Topping:
Prepare the topping first. Combine the almond flour, maple sugar, ghee, and cinnamon in a bowl. Use a fork or pastry blender to cut the ghee into the mixture until crumbly. Stir in the chopped nuts and salt, then place in the refrigerator while you prepare the cake batter.
Cake Batter:
Preheat your oven to 350 degrees and line an 8” square baking pan with parchment paper on the bottom and up the sides for easy removal.
In a large bowl whisk together the bananas, eggs, maple sugar, ghee, and vanilla. In a separate bowl, combine the almond flour, tapioca, baking soda, cinnamon, and salt. Stir the dry mixture into the wet until fully combined, then fold in the chopped nuts.
Spread the batter into the prepared pan. Sprinkle the topping all over the cake batter, then bake in the preheated oven for 32-35 minutes or until the topping is golden brown and a toothpick inserted near the center of the cake comes out with a few crumbs.
Cool the cake in the pan for 30 minutes on a wire rack, then remove using the parchment paper overhand and continue to cool on the wire rack.
Icing:
While the cake cools, stir together the powdered maple sugar*, almond milk, and vanilla. Drizzle all over the cake using a spoon. The icing will harden as the cake continues to cool.
Serve slightly warm or room temperature. Store leftovers loosely covered at room temperature for the first 24 hours, then covered in the refrigerator for up to 5 days. Enjoy!
Recipe Notes
*Making powdered sugar from maple sugar is surprisingly easy. Simply blend your maple sugar in a NutriBullet (what I use), high speed blender, or food processor until you have a powdery consistency. You’ll want to measure the sugar after blending to make sure you’re adding the right amount. If you prefer, you can use organic powdered sugar.
Nutrition
Calories: 357kcal
Carbohydrates: 21g
Protein: 8g
Fat: 29g
Saturated Fat: 7g
Cholesterol: 63mg
Sodium: 194mg
Potassium: 126mg
Fiber: 4g
Sugar: 11g
Vitamin A: 67IU
Vitamin C: 1mg
Calcium: 82mg
Iron: 2mg
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Want More Paleo Baking Recipes? Try One of These!
Classic Cinnamon Coffee Cake
Apple Cinnamon Coffee Cake
Blueberry Muffins with Crumb Topping
Orange Gingerbread Coffee Cake
Cranberry Orange Pecan Muffins
Cinnamon Raisin Banana Muffins
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
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About Michele
More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!
Reader Interactions
Reader Reviews & Comments
Sheryl Seiferas saysDo you think I could use Monkfruit in the batter instead of maple sugar?
Reply
- Susan says
Hi. I am very new to Paleo I am also gluten free. Just wondered if I could use pure maple syrup if I cannot find maple sugar and if it would alter the outcome.
Reply
- Natalie says
This coffee cake looks and sounds so delicious! I love the dense texture – just my favorite kind!
Reply
- Kenzie says
Thank you for this recipe. We are inspired.
I actually found a great Paleo Beginners Guide
Check it out on : http://bit.ly/2Nr9p3U
I hope that helps may of interestedReply
- Anne says
Can we use coconut oil instead of ghee?
Reply
- Joan says
For those that are asking coconut oil is a good substitute for ghee since I am not allowed butter. I use it all the time usually as a 1:1 substitute. Also, I usually use honey so would substitute this instead of the maple sugar. You could use maple syrup. I also have used date paste. Also, applesauce is a good sweetener too. You can find conversion charts on Pinterest.
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- Lauren says
At what point do we use the tapioca flour?
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- Megan says
This was a great recipe. I used coconut sugar instead of maple sugar and also omitted the drizzle, and it was really good. I put my bananas in the food processor and then just added the remaining ingredients except the chopped pecans and blended the batter in there. Even my kids ate it at breakfast this morning!
Reply
- Natalia says
This looks delish! Going to cook it tomorrow. What does this mean: “Cool the cake in the pan for 30 minutes on a wire rack, then remove using the parchment paper overhand and continue to cool on the wire rack.”? I don’t really understand, do you mean cool it outside of the over on the stovetop and then remove the cake with parchment paper to the table or plate?
Reply
- Jodi says
The batter was super dry? I double checked the ingredients. Is there something missing?!
Reply
- Dixi Beason says
This coffee cake is amazing! I just made it and I’ve had to keep myself from eating the whole thing. Even though this is paleo you would never know.Reply
- Jessica says
Delicious! The best paleo cake I think I’ve made so far.
Reply
- Christina says
We’ve tried these multiple ways, both as bars and now as cupcakes. They are much easier to manage in cupcake wrappers. Great recipe, but also would recommend using coconut oil instead of ghee. Tried both and ghee produces a much oilier result, even the topping melted into the cake more with ghee. Yummy taste overall and worth saving as a favorite go-to recipe!Reply
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