Description
Sweet, satisfying coffee cake made with whole wheat flour, and topped with a sweet, pecan crumble!
Ingredients
- 1-¼ cup Whole Wheat Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoons Sea Salt
- 2 whole Eggs
- ⅓ cups Mashed Banana
- ⅓ cups Coconut Sugar
- 1 teaspoon Vanilla Extract
- 3 Tablespoons Almond Butter
- ¼ cups Strong Coffee
- FOR THE STREUSEL:
- ⅓ cups Whole Wheat Flour
- ¼ cups Chopped Pecans
- 2 Tablespoons Sugar
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Butter, Melted
- ½ Tablespoons Cinnamon
- 1 pinch Sea Salt
Preparation
Preheat oven to 350ºF and oil or butter a loaf pan.
Stir dry ingredients in a large mixing bowl and set aside.
Whisk eggs in a medium-sized bowl. Add banana, sugar, vanilla, almond butter, and coffee. Whisk again and slowly pour into the dry ingredients. Stir to combine and remove any lumps of flour.
In a separate bowl, stir the streusel ingredients and set aside.
Pour half the cake batter into the loaf pan and top with half the streusel mixture. Pour in the rest of the batter and top with the rest of the streusel.
Bake for 25–27 minutes, or until golden brown on top and toothpick-test-approved. Cool completely (a must!) before slicing. Serve with coffee and yogurt, nut butter, or icing.
Refrigerate leftovers in an airtight container for up to 1 week. Enjoy!
