Caramel Coffee Cake Paleo Banana Bread

caramel coffee cake paleo banana bread




Caramel Coffee Cake Paleo Banana BreadThis coffee cake paleo banana bread is swirled and drizzled with easy dairy-free caramel and topped with a thick cinnamon crumb layer. It’s gluten free, dairy free, nut free, kid friendly and surprisingly easy to make!

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings: 10 slices

Recipe author: Michele from Paleorunningmomma

INGREDIENTS

For the Caramel:

  • 1 and 1/3 cup coconut milk full fat from a can, blended prior to using* – see note
  • 5 tbsp organic coconut sugar
  • 1 tsp pure vanilla extract
  • 1/8 tsp fine grain sea salt

For the banana bread:

  • 4 eggs
  • 2 med overripe bananas mashed
  • 1/3 cup coconut milk
  • 1 tsp vanilla
  • 2 tbsp coconut sugar
  • 2/3 cup + 1 Tbsp coconut flour
  • 1/3 cup tapioca flour
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1/8 tsp sea salt

For the Crumb top:

  • 2 1/2 Tbsp coconut flour
  • 3 tbsp Coconut oil cold**
  • 2 tsp cinnamon
  • 2 tbsp coconut sugar

INSTRUCTIONS

Make the caramel first:

  1. In a small saucepan over low heat, stir together the coconut milk and coconut sugar to dissolve. Raise the heat enough to bring to a boil stirring, then boil for 15 more minutes over medium or medium low heat (more than a simmer but not a rollin boil) or until thickened and deep golden brown. Remove from heat stir in 1 tsp vanilla and dash sea salt – this makes 3/4 cup caramel. Set aside or chill in the fridge until ready to use.
  2. Preheat oven to 350 degrees and line a 8.5 x 4.5 or 9×5 loaf pan with parchment paper
  3. Mash the bananas, then use a whisk or electric hand mixer on low to combine the bananas with the eggs, 1/3 cup coconut milk, coconut sugar and vanilla
  4. In a separate bowl combine the coconut flour with the tapioca flour, cinnamon, salt and baking soda
  5. Mix the dry ingredients into the wet on low speed or by hand until just combined (batter will be thick due to the coconut flour
  6. Transfer half the batter into the prepared loaf pan, then top with about 3 tbsp of caramel, followed by remaining batter
  7. Blend the crumb top ingredients together with a pastry blender until a thick crumb develops, don’t sprinkle it on just yet.
  8. Bake the bread in the preheated oven for 20 minutes, then top with some of the caramel sauce and the crumb mixture
  9. Continue to bake for another 30 minutes or until a toothpick inserted near the center comes out clean. If the top starts to brown too much, you can loosely cover with aluminum foil.
  10. Cool in the loaf pan for about 15 minutes, then carefully remove the loaf from the pan using the overhanging parchment paper and transfer to a wire rack to cool completely before slicing. Drizzle leftover caramel over the top to serve, if desired. Store leftovers covered in the refrigerator. Enjoy!!

Caramel Coffee Cake Paleo Banana Bread 2

NOTES

*Before making the caramel, I discarded about 1/2 the “water” from the canned coconut milk and blended up the rest

**If you don’t want too much coconut flavor in your topping, use organic refined coconut oil, which is flavorless.

***You can top with as much as you want, being careful not to allow it to drizzle down the sides too much to avoid burning.


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