This 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
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
Make the caramel first:
- 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.
- Preheat oven to 350 degrees and line a 8.5 x 4.5 or 9×5 loaf pan with parchment paper
- 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
- In a separate bowl combine the coconut flour with the tapioca flour, cinnamon, salt and baking soda
- 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
- Transfer half the batter into the prepared loaf pan, then top with about 3 tbsp of caramel, followed by remaining batter
- Blend the crumb top ingredients together with a pastry blender until a thick crumb develops, don’t sprinkle it on just yet.
- Bake the bread in the preheated oven for 20 minutes, then top with some of the caramel sauce and the crumb mixture
- 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.
- 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!!
*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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