Healthier Banana Cinnamon Coffee Cake (gluten-free)

Updated: Apr 29

Coffee cake isn't something I typically think of as being healthy, so I decided to Scrounge up a healthier version, and let me tell you it turned out delicious!

My favorite part about this coffee cake is that the ingredients are so simple you likely already have everything you need right at home! Bonus, this recipe is SO easy to make. I can't wait for you all to try this out!

This coffee cake will be a great go-to for when you're hosting guests at your home for the weekend or when you just want a midweek pick-me-up with your morning coffee or matcha.


Happy Scrounging!


P.S. this is gluten free!

T h e S c r o u n g e

If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!

  • If you don't have peanut butter, use almond butter or cashew butter

  • If you don't have bananas, use apple sauce or pumpkin puree to make a apple cinnamon or pumpkin cinnamon coffee cake

  • If you don't have coconut sugar, use brown sugar


I n g r e d i e n t s

Cake

1 cup peanut butter

2 ripe smashed bananas

1/4 cup coconut sugar

1 egg, beaten

1 tsp baking soda

1 tsp cinnamon

Cinnamon Swirl

3 tbsp coconut sugar

1 tsp cinnamon

Chocolate Topping

1/4 cup chocolate chips

1/2 tbsp coconut oil


D i r e c t i o n s

Preheat oven to 350° and line with parchment paper a round cake pan.


Combine all cake ingredients into bowl until mixture is smooth.


Spread 1/2 batter into round pan.


Mix the cinnamon swirl ingredients in a small bowl with a fork and sprinkle half the mixture on top of batter in pan.


Pour remainder of cake batter over the cinnamon swirl and top the cake with the remaining cinnamon swirl mixture.


Bake for 30 minutes, or until toothpick comes out clean.


Using the parchment paper as leverage, remove the cake from the pan and place on cooling rack. Let cool completely before drizzling chocolate topping. I waited ~20-30 minutes for it to cool.


Pour chocolate chips in microwave safe bowl and heat for 45 seconds, then stir and continue to do in 45 seconds increments until chocolate chips are melted. Add in coconut oil to melted chocolate and mix.


Using a spoon, dip spoon in melted chocolate, hold high over the cake and drizzle chocolate over the top as much or little as you'd like.


You can wait to let chocolate cool/harden or eat immediately, trust me it will be hard to wait any longer!


Store in fridge for up to 1 week.






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