Upside Down Banana Bread Coffee Cake
Author: Melanie Dearing
Course: Sweet Treat
- 2 cups almond flour (I used Honeyville)
- 3 Tbsp. coconut flour
- 2 eggs
- 1 cup heavy coconut cream (I use Trader Joe’s)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon (I use Ceylon)
- 2 tsp. vanilla
- 3 Tbsp. raw honey or organic maple syrup
- ½ tsp. sea salt
- 2 small bananas
- ½ cup dark chocolate chips – optional (I use Lily’s)
- 3 Tbsp. ghee or organic butter (melted)
- 4 Tbsp. chopped pecans
- 3 Tbsp. coconut sugar
- Preheat oven to 350°.
- Lightly grease an 8x8 pan (I use coconut oil).
- Place melted ghee, chopped pecans and coconut sugar in bottom of pan.
- Mix all other ingredients in a food processor until well combined.
- Pour into pan on top of pecan mixture.
- Bake at 350° t 45-50 minutes until toothpick comes out clean from center.
- Flip cake over onto plate immediately and allow to cool.
- (Can top with coconut cream recipe)
Recipe by WellStone Gardens at http://wellstonegardens.com/upside-banana-bread-coffee-cake/
3.5.3208