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Paleo Banana Coffee Cake

This Paleo Banana Coffee Cake is a moist, flavorful treat combining ripe bananas with rich coffee flavor—perfect for a guilt-free breakfast, brunch, or snack!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Snack
Cuisine: Paleo
Keyword: Banana, Breakfast, Brunch, Coffee, Dairy-Free, Easy, Gluten-Free, Refined Sugar-free
Servings: 8 servings

Ingredients

  • 1 cup raw walnuts chopped
  • 3 tablespoons coconut oil melted
  • 2 tablespoons coconut sugar
  • 2 teaspoons ground cinnamon
  • 1 pinch sea salt
  • 3 ripe bananas
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 0.75 cup coconut flour
  • 0.75 cup tapioca flour
  • 3 tablespoons coconut sugar
  • 2 tablespoons instant coffee granules optional
  • 2 teaspoons ground cinnamon
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon sea salt
  • 0.5 cup almond flour
  • 2 tablespoons coconut sugar
  • 1 tablespoon coconut oil
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan with a little coconut oil to prevent sticking.
  • In a large mixing bowl, mash the ripe bananas until smooth. Add the melted coconut oil, eggs, and vanilla extract. Whisk until well combined.
  • In a separate bowl, mix together the coconut flour, tapioca flour, almond flour, baking powder, ground cinnamon, and sea salt. If you’re using instant coffee granules, add them to this mixture as well.
  • Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula to fold them together until just combined. Be careful not to overmix.
  • Gently fold in the chopped walnuts, reserving a handful for topping if desired.
  • Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle the reserved walnuts (if using) over the top. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy your Paleo Banana Coffee Cake warm or at room temperature!

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Whisk
  • Spatula
  • 9x5-inch loaf pan
  • Oven

Notes

  • For a nut-free version, substitute almond flour with sunflower seed flour.
  • Use very ripe bananas with brown spots for extra natural sweetness.
  • Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate up to a week.
  • Freeze wrapped cake for up to 3 months; thaw before serving.
  • Warm slices briefly in the microwave or toaster oven for best texture when reheating.