Coffee cake was never a welcome sight when I was young. My dad would usually bring home donuts on Sunday morning, but if he showed up with coffee cake; it meant no donuts. Coffee cake got an unfair rap with me as– poor substitute- wanna-be donuts. Plus the store-bought what-ever brand cake really wasn’t that good.

Finally I overcame my coffee cake aversion and decided to try to make a good coffee cake. And I think this cake is great. If you want to serve it as a Birthday Cake you might frost the entire top, or for a less sweet breakfast, omit the frosting altogether.

I tried a few versions of coffee cake, and then, when I saw Elana’s Paleo Breakfast Bread, I knew it would make a great cinnamon swirl in the cake.

The white chocolate leaves are a fun addition, check out how I made them.

There is a birthday party over at Daily Dietribe and I hope Iris has a great 30th.

Cinnamon Banana Coffee Cake Recipe
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Banana Cake
1 1/2 cups almond meal/ flour, packed then sifted
2 tablespoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup mashed banana
1 teaspoon vanilla extract
1/4 cup honey or raw agave syrup

Cinnamon Swirl
1/4 cup roasted smooth almond butter
1 egg
1 tablespoon honey or raw agave syrup
1/4 teaspoon baking soda
2 teaspoons cinnamon

Topping
1 cup minced pecans
1/2 cup almond meal/flour
2 tablespoons buttery spread (I used Earthbalance), coconut oil might work (not tested)
2 1/2 tablespoons maple syrup (or honey or agave)

Frosting
2 tablespoons 100% vegetable shortening (or more coconut oil- but in hot weather it won’t hold up)
2 tablespoons coconut oil (or more shortening)
1-2 teaspoons honey
1/4 teaspoon vanilla extract
1-2 teaspoons coconut flour

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Preheat the oven to 350 degrees.

Prepare a 9-inch cake pan with parchment paper and oil the sides.

Combine all of the Banana Cake ingredients in a large mixing bowl. Scoop the contents into the prepared pan.

Combine all of the Cinnamon Swirl ingredients in a medium mixing bowl. Dolop the contents over the top of the Banana Cake batter. Swirl the two batters together a bit (like a marble cake) but don’t stir or overdo it.

Combine the Topping ingredients together in a small bowl. Sprinkle over the top of the cake.

Bake for 45-50 minutes, until mostly firm on top, a toothpick will come out clean, and the top will be a bit golden. Don’t overcook to the point of being dry. Cook completely.

Combine the frosting ingredients. Add sweetener to taste and add coconut flour if more stability is needed. If the weather is hot, you may need more coconut flour and/or you will need to refrigerate the frosting to firm it up.

Drizzle the frosting over the cake and enjoy or refrigerate until serving.

Shared on Whole Food Fridays.