Overly ripe bananas somehow ALWAYS find their way into my kitchen. Being a green banana fan, I just can’t get myself to eat a black spotted banana. I usually try and pawn them off onto my husband by sneaking them into his lunch bag. He’s not a ripe banana fan either though (is anyone?!), so he brings them home. I hate wasting food, which means I’m constantly thinking of new ways to use up ripe bananas. (Here are a few favorite recipes of mine that call for ripe bananas fyi: banana bread, banana n’oatmeal, banana malpua, banana fudge & this smoothie).
The problem is that I have recipe ADD and get bored really easily when I make/eat the same foods. I suppose that my recipe ADD is good news for you – because I mean, can you really have enough recipes that call for ripe bananas? No. No you can’t. Because you know what happens without a variety of recipes that use ripe bananas? Children end up hating banana bread as adults because that’s all their mommas ever made with their overly ripe bananas. True story.
This my friends is not banana bread. It is is banana CAKE. excuse me. It’s banana coffee CAKE. It’s so soft, so moist, so sweet and so delicious. And to make this cake even more decadent, it’s topped with a mixture of coconut sugar, pecans and grassfed butter (or ghee).
Do you see that sweet, buttery crumb? This cake is tooooo good.
If you don’t have ripe bananas sitting on the counter nagging you to use them up then you can always make my cinnamon coffee cake which is just as good as this banana cake. I’m kind of tempted to make both and see which I like better. I’m not even sure – it’d be a close call. I know both are versions of coffee cake, so they’re “acceptable” as breakfast food – but I feel like the banana cake is more “acceptable” since it has, you know, bananas.
Um, yes. This is how I spend far too much of my time. Thinking about which of my coffee cakes is more “acceptable” for breakfast. It’s a good way to procrastinate from thinking about real life/responsibilities. Grab yourself a cup of coffee and an inappropriately large piece of cake. Enjoy! ??☕️Print
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 3 large ripe bananas (~2 cups mashed or pureed)
- 4 eggs
- 2 tablespoons melted ghee, coconut oil or butter
- ¼ cup maple syrup
- ¼ cup coconut milk
- ½ cup pecans, finely chopped
- 2 tablespoons ghee or grassfed butter
- ½ cup coconut sugar
- ½ teaspoon cinnamon
- Preheat oven to 350F using the convection setting if available.
- Add the almond flour, coconut flour, baking soda, salt and cinnamon to a bowl and mix well.
- Next, mash or puree the bananas if you haven’t already, then add this to the bowl along with the eggs, ghee, maple syrup and coconut milk. Mix using a hand mixer until well combined.
- Allow the batter to rest in the bowl while you prepare the topping.
- Add the topping ingredients to a bowl and using your hands, mix well.
- Pour the batter into a greased or parchment-lined 9-inch round pan then sprinkle the topping on top of the cake.
- Bake at 350F for 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool, then slice and serve.
Looking for more recipes like this one? Check out my Recipe Index 🙂