I created this recipe when I had a hankering for something sweet after a Sunday afternoon nap. I understand that the title is a little long, but I wasn’t sure how else to describe it. My husband is always my “guinea pig” taste tester. This recipe received two thumbs up and is listed as a keeper. I wanted to post this before Easter Sunday because it would be perfect to make ahead and have for breakfast, brunch or dessert. Enjoy!
~Pair with coconut cream whipped cream topping~
Upside Down Banana Bread Coffee Cake
This recipe is fast and easy to make and satisfies that sweet craving. This is versatile and can be served with breakfast, brunch or as a dessert.
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)