Sunday after doing crossfit open WOD 13.2 for the second time(this time it paid off, I did better), my friend came over for dinner. I made butternut squash lasagna and she brought a banana spice coffee cake that she made. The recipe comes from the multiply delicious website. After dinner, between my husband, my friend, me, and my kids we managed to finish the entire cake off. It was the perfect treat after torturing myself through that WOD again.
I decided that I need to eat that cake again, so I made one for after dinner last night. We had salmon, roasted beets, and roasted asparagus for dinner and paleo banana spice coffee cake for dessert. I actually was so full that I didn't eat the cake last night, so I plan on enjoying some with my coffee this morning.
To make the cake:
2 ripe bananas, mashed
5 eggs
1 1/2 tsp vanilla
1 tablespoon maple syrup
1/2 cup coconut flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
1/4 tsp baking soda
1/4 cup coconut oil, melted
For the topping:
1/2 cup almond flour
1 tsp cinnamon
1/8 tsp nutmeg
1 1/2 tablespoons olive oil
1. Preheat oven 350. Grease an 8x8 dish with coconut oil.
2. in a large mixing bowl mix mashed banana, eggs, vanilla, and maple syrup.
3. Add coconut flour, cinnamon, nutmeg, sea salt, and baking soda. Mix well
4. Finally stir in the melted coconut oil.
5. Pour batter into the 8x8 dish
6. In a separate bowl combine all ingredients for the topping. Mix so that the mixture becomes a crumb like texture. Pour crumb mixture on top of cake mixture.
7. Bake for 45-50 minutes.
