Imagine waking up to a slice of heaven that's not only incredibly delicious but also aligns perfectly with your health-conscious lifestyle. This Strawberry Banana Coffee Cake is a game-changer for paleo enthusiasts and anyone craving a mouthwatering breakfast treat that combines the natural sweetness of ripe bananas and juicy strawberries with a perfectly moist, grain-free base. Get ready to transform your morning routine with this irresistible recipe that proves healthy eating can be absolutely delectable!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 2 ripe bananas, mashed
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the sides are slightly overhanging for easy removal.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add melted coconut oil, honey (or maple syrup), and eggs to the mashed bananas. Whisk thoroughly until the mixture is well combined and slightly frothy.
- In a separate bowl, sift together the almond flour, coconut flour, baking soda, and sea salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until a consistent batter forms. Be careful not to overmix, as this can make the cake dense.
- Gently fold in about 3/4 of the chopped strawberries, reserving the remaining 1/4 for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining chopped strawberries on top of the batter, pressing them lightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the coffee cake cool in the pan for 10-15 minutes. Then, using the parchment paper, lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal pieces and serve. Optional: dust with a light sprinkle of cinnamon or drizzle with additional honey if desired.
Tips
- Choose Perfectly Ripe Bananas: The riper the bananas, the sweeter and more flavorful your coffee cake will be. Look for bananas with plenty of brown spots.
- Room Temperature Ingredients: Ensure eggs and coconut oil are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Gently fold ingredients to maintain a light, fluffy texture. Overmixing can lead to a dense, tough cake.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and make cutting easier.
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze individual slices for later enjoyment.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 8g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 70mg
