Over the last couple of years, I’ve had many requests for gluten free and Paleo friendly recipes. So, I’ve been testing my heart out to bring you simple, delicious and pure recipes that fit the criteria. I was a little apprehensive going into this venture; with all of my ingrained baking techniques so deeply embedded into my cooking psyche. Yet, thus far, I’ve been fairly successful with my attempts. Going into this endeavor “tastes, textures and flavors” were my biggest concerns; I would not sacrifice them—not at any price.

While I’ve had to switch up a few ingredients and get used to their nuances, this journey has been relatively painless. There have been far less “forest offerings in nature” than I had originally imagined. Coconino National Forest, where I live, is filled with wildlife which have far less discriminating tastes than man, so nothing goes to waste 🙂

While flour-less cakes do not rise as high, this coffee cake is, in no way, a slouch. Full of banana flavor, moist and nutty, kissed with plenty of sweetness. This recipe is a wonderful conversion from conventional to all natural. Enjoy!

Ingredients:

3-4 ripe brown bananas, mashed

1/4 cup maple syrup

1 teaspoon vanilla extract

3 eggs

1/2 cup almond butter

1/3 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

Streussel Topping:

1/4 cup organic butter or coconut oil

2 tablespoons maple sugar

1/4 cup almond flour

1 teaspoon cinnamon

1/3 cup toasted almonds, chopped

Instructions

Preheat oven to 350 degrees. Grease an 8.5×4.5 bread pan with butter or coconut oil; line the middle with parchment paper. This makes it easier to remove from pan.

In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter. Add coconut flour, baking soda, baking powder, cinnamon and salt; mix well. Pour batter into bread pan.

For Topping: In a small bowl, add butter, maple sugar, almond flour, cinnamon, and pecans. Use your fingers to mix.

Scatter spoonfuls of topping all around top of batter. Bake for 50-60 minutes, until rich, dark golden brown. Remove from oven, place on cooling rack and let rest for 5-10 minutes. Run knife around the edges to loosen and remove from pan. Serve warm or at room temperature.