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This dreamy cinnamon sugar Paleo banana nut coffee cake is deliciously addicting and easy to make. A moist grain free banana coffee cake packed with flavor is topped with a nutty, crunchy cinnamon sugar crumb topping and sweet maple icing. Perfect as a brunch treat or afternoon snack, this coffee cake will quickly become a favorite!
Okay it’s official – I’ve decided coffee cake is my absolute favorite thing to bake! But seriously – the tender moist crumb of the cake, crunchy nutty sweet cinnamon sugar topping and maple icing?
Favorite thing to bake AND devour. Obviously. Try and resist the topping. Absolutely impossible.
The above photo was taken right before baking. The crumbly topping is what makes this cake, can’t deny it! But that doesn’t mean the actual cake itself isn’t absolutely delicious.
With bananas adding sweetness and moisture, maple sugar and cinnamon bringing us sweet spice and nuts adding crunch, and, well, nuttiness (??) this cake is all around perfect.
If you’re not familiar with pure maple sugar, this is the perfect opportunity to fall in love with it. Since it’s not available in all stores the way coconut sugar is, I always purchase it on amazon – this is the brand I love.
Aside from adding amazing flavor to paleo baked goods, it has a finer texture and light color which makes it perfect when you want to replicate non-paleo baking.
It also happens to be super easy to turn it into powdered sugar in a blender, which makes it awesome as a base for icings and frostings.
See that drizzle? That’s all thanks to maple sugar. I’m not sure what I ever did without it!
This cake is always a big hit whenever I make it – it’s perfect to serve to non-paleo guests since they’ll 100% not know it’s grain free!
It just tastes like banana coffee cake heaven, but you’ll obviously know you used real-food ingredients to prepare it.
I hope you have a few ripe bananas ready, because it’s TIME to get started with this banana nut coffee cake – let’s go!
Banana Nut Coffee Cake {Paleo}
Paleo Banana Nut Coffee Cake
This dreamy cinnamon sugar Paleo banana nut coffee cake is deliciously addicting and easy to make. A moist grain free banana coffee cake packed with flavor is topped with a nutty, crunchy cinnamon sugar crumb topping and sweet maple icing. Perfect as a brunch treat or afternoon snack, this coffee cake will quickly become a favorite! Prep Time: 20 minutesCook Time: 32 minutesCourse:Baking/DessertCuisine:PaleoServings: 12 
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Ingredients
Topping:
2/3cupblanched almond flour6Tbsppure maple sugar5Tbspgheeor refined coconut oil, solid1tspcinnamon1/2cuppecans or walnutschopped1/4tspfine sea salt
Cake Batter:
1cupmashed bananas(2-3)3large eggs1/2cuppure maple sugar3Tbspgheeor refined cocout oil, melted1tsppure vanilla extract2cupsblanched almond flour1/4cuptapioca flour3/4tspbaking soda2tspcinnamon1/4tspfine grain sea salt2/3cuppecans or walnutschopped
Icing:
1/2cuppowdered maple sugar*1tbspalmond milk1/2tsppure vanilla extract
Instructions
Topping:
Prepare the topping first. Combine the almond flour, maple sugar, ghee, and cinnamon in a bowl. Use a fork or pastry blender to cut the ghee into the mixture until crumbly. Stir in the chopped nuts and salt, then place in the refrigerator while you prepare the cake batter.
Cake Batter:
Preheat your oven to 350 degrees and line an 8” square baking pan with parchment paper on the bottom and up the sides for easy removal.
In a large bowl whisk together the bananas, eggs, maple sugar, ghee, and vanilla. In a separate bowl, combine the almond flour, tapioca, baking soda, cinnamon, and salt. Stir the dry mixture into the wet until fully combined, then fold in the chopped nuts.
Spread the batter into the prepared pan. Sprinkle the topping all over the cake batter, then bake in the preheated oven for 32-35 minutes or until the topping is golden brown and a toothpick inserted near the center of the cake comes out with a few crumbs.
Cool the cake in the pan for 30 minutes on a wire rack, then remove using the parchment paper overhand and continue to cool on the wire rack.
Icing:
While the cake cools, stir together the powdered maple sugar*, almond milk, and vanilla. Drizzle all over the cake using a spoon. The icing will harden as the cake continues to cool.Serve slightly warm or room temperature. Store leftovers loosely covered at room temperature for the first 24 hours, then covered in the refrigerator for up to 5 days. Enjoy!
Recipe Notes
*Making powdered sugar from maple sugar is surprisingly easy. Simply blend your maple sugar in a NutriBullet (what I use), high speed blender, or food processor until you have a powdery consistency. You’ll want to measure the sugar after blending to make sure you’re adding the right amount. If you prefer, you can use organic powdered sugar.
Nutrition
Calories: 357kcalCarbohydrates: 21gProtein: 8gFat: 29gSaturated Fat: 7gCholesterol: 63mgSodium: 194mgPotassium: 126mgFiber: 4gSugar: 11gVitamin A: 67IUVitamin C: 1mgCalcium: 82mgIron: 2mg
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Want More Paleo Baking Recipes? Try One of These!
Classic Cinnamon Coffee Cake
Apple Cinnamon Coffee Cake
Blueberry Muffins with Crumb Topping
Orange Gingerbread Coffee Cake
Cranberry Orange Pecan Muffins
Cinnamon Raisin Banana Muffins
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