This morning I actually got up on time (!!) and had some time to make a hot breakfast, and we had a bunch of over-ripe bananas that begged to be baked into something yummy! I would have made banana muffins again, but I am burned out on banana muffins after several recipe flops: the last batch I made I forgot the baking soda (really dense!). Since banana muffins were off the menu for a while, I decided to make something different today: coffee cake. I haven’t made coffee cake in while, so I decided to look through a cookbook I got for Christmas last year and I found the perfect recipe to make-over for breakfast.
Coffee cake is really more of a dessert, but this cake is still wholesome because it is made with whole grain flour, pure maple syrup, less fat, bananas, and (best of all) it’s allergy-friendly!
Banana-Maple Coffee Cake
1/4 cup brown rice flour
1 teaspoon ground cinnamon
1/2 cup pumpkin seeds, toasted (or sunflower seeds or other nuts)
1/4 cup ground flax or chia seed
1 Tablespoon Stevia in the Raw
2 Tablespoons coconut oil
2 Tablespoons pure maple syrup
1 cup brown rice flour
1/4 cup ground flax or chia seed (as a binder)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon (scant) salt
2 medium sized ripe bananas
1/2 cup pure maple syrup
1 teaspoon vanilla
2 Tablespoons oil
1 teaspoon lemon juice or apple cider vinegar
- Preheat the oven to 350˚ F and spray an 8×8 inch with oil.
- Prepare the crumb mixture: in a food processor, add the flour, cinnamon, seeds or nuts, ground flax seed, Stevia, coconut oil, and maple syrup. Pulse process a couple times until mixed well and crumbly. Set aside.
- In a medium size bowl, whisk together the flour, ground flax seed, baking powder, baking soda, and salt.
- In a larger bowl, mash bananas well, then mix in the maple syrup, vanilla, oil, and lemon juice or vinegar. Once mixed well, add in the dry ingredients and mix together.
- Pour a little less than half the batter into the pan and spread it out. Sprinkle this layer with 1/2 the crumb mixture. Pour the rest of the batter on top of this and carefully spread out. Top the batter with the remaining crumb mixture.
- Bake in the over for 20-25 minutes or until nicely browned and toothpick inserted in the center comes out mostly clean.
- Let cake cool in the pan a bit before cutting and serving warm. Enjoy!
Recipe adapted from the HayDay Country Cookbook by Kim Rizk