Cinnamon Coffee Cake Banana Bread


I was originally sent this recipe from PaleOMG.com by a friend who thought I would be interested in trying it out.  I LOVE anything I can pair with coffee and after taking one look at the recipe, I knew I was going to make it….but with a few adjustments.  Most of the recipes I post are my own or are inspired by something I have eaten but I had to post this one, and it’s pretty close to the original but with a few healthy “renovations”. 

Cinnamon Coffee Cake Banana Bread 

coffeecakebananabread

Cinnamon Coffee Cake Banana Bread
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the Bread
  1. 3 ripe bananas
  2. 1/2 scoop of vanilla protein powder (I used Plant Fusion)
  3. 1 teaspoon vanilla extract
  4. 1/2 teaspoon coffee extract
  5. 3 eggs
  6. 1/2 almond butter
  7. 1/4 cup coconut flour
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon baking powder
  10. 2 tablespoons cinnamon
  11. 1/2 tablespoon nutmeg
For the topping
  1. 1 tablespoon coconut oil, melted
  2. 1/4 cup chopped pecans
  3. 1 teaspoon cinnamon
  4. Dash of nutmeg
Instructions
  1. Preheat oven to 350 degrees
  2. In a bowl, mash bananas and add all of the ingredients making sure to mix thoroughly. I add ingredients one by one and mix as I go.
  3. Pour mixture into a greased bread loaf dish.
  4. In a small bowl or cup, melt coconut oil then add pecans, cinnamon and nutmeg and mix together.
  5. Carefully spoon topping onto the bread mixture, making sure to spread evenly.
  6. Place in oven and bake for approximately 30 minutes.
  7. Remove, let cool & enjoy!
You might also like:  Blueberry Vanilla Gluten Free Granola + Bob's Red Mill Giveaway
Adapted from PaleOMG
Adapted from PaleOMG
The Fit Foodie Mama http://thefitfoodiemama.com/
Doesn’t that just look delish? It is super moist and better than any coffee cake that I have ever had from the store. Plus it’s gluten free, paleo & MUCH healthier than your traditional cake or bread. If you compare the original recipe with my renovated version, you will see that the changes I made “healtified” it even more. I replaced the syrup with protein powder, added nutmeg, more cinnamon and simplified the topping.

This cake/bread is delicious by itself but when paired with coffee it is off the charts amazing. Make it, you won’t regret it. I promise.


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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