This gluten free delight is where coffee cake meets banana bread and they become besties. The walnut cinnamon topping has a hint of almond extract reminiscent of the traditional coffee cake flavor while the bread has a classic sweet vanilla-banana taste to it. Together they make magic. What makes this so amazing? This is a Paleo bread that is sweet enough to be served as a dessert but healthy enough to be eaten with breakfast. You can enjoy it any time of day (multiple times if you like–I won’t tell!).

Ingredients:

Dry
3 cups almond flour
2 tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt

Wet
4 eggs
1/3 cup maple syrup
1/4 cup oil (I used avocado)
1 tbsp vanilla
3 very ripe bananas

Topping
1/2 cup walnut pieces
1/4 cup maple syrup
1 tsp cinnamon
1/4 tsp almond extract
1/8 tsp sea salt

Move your oven rack to one of the last 2 bottom slots. Preheat the oven to 350 degrees. In a large food processor add your dry ingredients together and blend for 30 seconds. Scrape down the sides and add all the wet ingredients.

Blend for 30-45 seconds.

Using a 9”x5” bread pan, lightly coat it with either coconut oil or coconut palm oil. Pour the batter into the pan. It should fill up about 3/4 of the way. In a separate small bowl mix together the topping by whisking the maple syrup, cinnamon, almond extract, and sea salt. Once combined add in the walnut pieces.

Pour over the batter and using a very light hand, gently spread it evenly over the top.

Bake for 60 minutes. Let cool for 15 minutes and remove from the bread pan by gently running a knife around the sides of the bread and tipping it upside down over a dinner plate. The bread will fall away from the pan and onto the dish. Enjoy!!!

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