Two of my favorite breakfast pastries come together in this recipe creating one delicious gluten free recipe. This Banana Nut Coffee Cake is the perfect way to start your day.
I think it’s no secret that I’m not a morning person. I never have been, my mom says she used to check my crib to make sure I was still breathing when I was a baby. From day one I have loved my beauty sleep. So when we have company over I love a breakfast I can make the night before. Sometimes house guests can be early risers and I don’t want anyone going hungry. So I like to leave some sort of breakfast pastry on the counter that way people can help themselves when they wake up.
This recipe was born of being indecisive. I wanted to make some coffee cake, but the pile of bananas in my freezer were begging to be baked with. I couldn’t decide if I should make coffee cake or some of my banana nut muffins. Then I thought why not combine the two! A cinnamon streusel would compliment some banana bread perfectly!
I had some Better Batter Gluten Free Flour in my pantry which made one delicious Banana Nut Coffee Cake. While I often make my own flour blends, it definitely takes up a lot of time. I was having company the next day and didn’t have time for any recipe fails. I love having brands I can depend on for when I want a quick and delicious baked good!
- 5 Bananas Frozen then Thawed, with their juice
- ½ Cup Cream Cheese
- 2 Eggs
- ⅓ Cup Almond Butter
- 1 Tsp Vanilla Extract
- 2 Tablespoon Honey
- 1½ Cup Better Batter Gluten Free Gluten Flour
- 1 Teaspoon Xanthan Gum
- 1 Teaspoon Baking Powder
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
- ½ Cup Chopped Almonds
- 2 Tablespoons Coconut Palm Sugar
- 3 Teaspoon Cinnamon
- ½ Cup Oats
- 2 Teaspoons Coconut Oil
- Cream together butter, cream cheese, and honey until combined
- Add eggs, vanilla, and almond butter
- Add flour, xanthan, baking powder and salt
- Pour into grease 9 inch pan
- Combine remaining ingredients
- Spread on top of batter
- Bake at 325F for 25-35 minutes
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