Strawberry Banana Coffee Cake with Crumb Top {Paleo}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain-free coffee cake made with almond flour and topped with a crumb crust, studded with fresh strawberries and banana. Gluten-free and dairy-free, it works for breakfast or as an afternoon treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 eggs
- 1 over-ripe medium banana (mashed)
- 1/4 cup creamy almond butter
- 1/3 cup organic coconut sugar
- 1 tsp pure vanilla extract
- 1 and 1/3 cups blanched almond flour
- 2 tbsp tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch fine grain sea salt
- 3/4-1 cup chopped fresh sweet strawberries*
- 1/4 cup COLD coconut oil (refined to avoid coconut flavor, ghee, or pastured unsalted butter, cut into pieces)
- 3/4 cup blanched almond flour
- 1 tbsp ground cinnamon
- 1/4 cup organic coconut sugar
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 156mg
- 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
- 105mg
- Calcium
- 176mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.