banana bread cake with pecan coconut crumble
it's banana bread in cake format, topped with a delicious crumble made from pecans and coconut. perfect for breakfast, snacking and everything in between.
Ingredients
banana bread cake
- 1 cup coconut flour
- 1/2 cup honey
- 2 very ripe bananas
- 1/2 cup melted coconut oil
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 5 eggs
pecan coconut crumble
- 1 cup pecans, crumbled into pieces
- 1/2 cup shredded coconut
- 2 tbsp honey
- 1-2 tbsp coconut oil
- dash of cinnamon
Instructions
banana bread cake
- you can use a food processor or do this by hand. if using a food processor, throw your bananas and dry ingredients in before blending. if by hand, start by mashing your bananas before adding in your dry ingredients and combining well.
- once that's well combined, add in the wet ingredients, starting with the honey, coconut oil and vanilla extract. combine well.
- finally, add in the eggs. allow the batter to sit for five minutes.
- pour the batter into a prepared 9x13 tin lined with parchment paper. spread the batter evenly across the tin using a spatula.
- bake in a preheated oven at 350 for 30 minutes.
pecan coconut crumble
- while the banana bread cake is baking, you can prepare your topping.
- start by mixing together your pecan pieces and shredded coconut with honey in a small bowl.
- on medium to low heat, warm the coconut oil in a skillet, and add your pecan coconut crumble. add a dash of cinnamon (or as much as you'd like) as you stir, until browned. approx 5-10 minutes (and lower heat if you find it's burning).
- once the banana bread cake is done baking, remove from oven and top with the pecan coconut crumble mixture immediately. allow to cool before slicing.
- slice and serve warmed up with butter, or store in an airtight container in the freezer (layer between parchment paper to avoid the cake sticking together) or fridge.