Growing up I remember my dad having to have his Entenmann’s coffee cake at least once a week. It was his favorite and it was my favorite time driving with him to the outlet to snag his favorite treats. If you ever wonder where I get my sweet tooth from, I get it from my daddy.
For the cake:
- Ripe bananas
- Vanilla extract
- Pasture raised eggs
- Coconut oil
- Cinnamon
- Nutmeg
- Baking powder
- Almond flour
Mix the wet ingredients first, then add in the dry ingredients, and mix. Add to a lined 8×8 baking dish and set aside while you prepare the crumble.
For the Crumble Topping:
- Homemade candied pecans
- Coconut oil or Fourth and Heart Vanilla Madagascar ghee
- Almond flour
Add everything to food processor and pulse a few times. You want the consistency to be sand like, but sticky to touch. Crumble the topping over the cake batter, add to oven, and bake 350 F for 20-25 minutes. Once done drizzle some melted coconut butter on top.
Where is the coffee?
Now don’t be fooled just because it is called coffee cake doesn’t mean it has coffee in it. It is a common misconception that coffee cake has coffee in it, but now a days they don’t. Coffee cakes are usually made with fruits, spices, nuts, and with a streusel.
Check out these other desserts you may enjoy also:
Banana coffee cake
Ingredients
Cake
- 2 ripe bananas
- 1 tsp vanilla extract
- 3 eggs
- 1/4 cup coconut oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 2 1/2 cups almond flour
Crumble topping
- 1/4 cup coconut oil or Fourth and Heart Vanilla Madagascar Ghee
- 1/2 cup candied pecans
- 2 Tbsp almond flour
Instructions
- Add wet ingredients for cake to bowl and mix
- Add in dry ingredients and mix
- Add batter to a lined 8x8 baking dish
- Add ingredients for crumble to food processor and pulse a couple times until you get sand like consistency
- Sprinkle on top of the cake
- Bake 350 for 20-25 minutes