Paleo Banana Nut Coffee Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This paleo banana nut coffee cake features a moist almond flour base topped with a crunchy cinnamon-sugar crumb topping and finished with maple icing. It's grain-free, rich, and ideal for brunch or an afternoon treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2/3 cup blanched almond flour
- 6 Tbsp pure maple sugar
- 5 Tbsp ghee (or refined coconut oil, solid)
- 1 tsp cinnamon
- 1/2 cup pecans or walnuts (chopped)
- 1/4 tsp fine sea salt
- 1 cup mashed bananas ((2-3))
- 3 large eggs
- 1/2 cup pure maple sugar
- 3 Tbsp ghee (or refined cocout oil, melted)
- 1 tsp pure vanilla extract
- 2 cups blanched almond flour
- 1/4 cup tapioca flour
- 3/4 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp fine grain sea salt
- 2/3 cup pecans or walnuts (chopped)
- 1/2 cup powdered maple sugar*
- 1 tbsp almond milk
- 1/2 tsp pure vanilla extract
At a glance
PER SERVING · TIME 52M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 32m
- Sodium
- 196mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 196MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.