Name: Gingerbread Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 slices
Ingredients: 2 ripe mashed bananas (1 cup mashed); 2 eggs, at room temperature; 1/4 cup coconut sugar; 1/4 cup molasses; 2 TB melted coconut oil or avocado oil; 2 cups almond flour; 1/4 cup coconut flour; 2 tsp cinnamon; 2 tsp ground ginger; 1 tsp baking soda; 1/4 tsp salt; 1/3 cup almond flour; 1/4 cup coconut sugar; 3 TB coconut oil or softened butter; 1 tsp cinnamon; Dash of salt

Ingredients

2 ripe mashed bananas (1 cup mashed)
2 eggs, at room temperature
1/4 cup coconut sugar
1/4 cup molasses
2 TB melted coconut oil or avocado oil
2 cups almond flour
1/4 cup coconut flour
2 tsp cinnamon
2 tsp ground ginger
1 tsp baking soda
1/4 tsp salt
1/3 cup almond flour
1/4 cup coconut sugar
3 TB coconut oil or softened butter
1 tsp cinnamon
Dash of salt

Instructions

Preheat oven to 350.
In a large bowl, combine banana, eggs, coconut sugar and oil.
In another bowl, whisk together almond flour, coconut flour, baking soda and salt.
Add dry to wet and stir to combine.
Line a 9 inch round cake pan with parchment paper and grease with coconut oil spray. Pour in batter.
For the topping, in a small bowl, stir together all topping ingredients. Sprinkle on top of cake batter.
Bake for 30 minutes.
Let cool on wire rack.
Remove cake from pan. Drizzle with icing; can use melted coconut butter or a bit of powdered sugar mixed with water. Drizzle away!!

Gingerbread Coffee Cake