This cake is the perfect treat to have any time of day! Have a slice with your morning cup of coffee or as an after-dinner sweet treat with some tea, you can’t go wrong. Every slice is decadent and delicious andPrint
2 overripe bananas
3 eggs – vegan friends sub flax/chia egg or your fave egg placers
1/4 cup of Power Fuel NuttZo
1 tsp of vanilla
1 T of maple syrup
1/4 cup of coconut flour
1/4 cup of cacao
1/2–1 tsp of instant espresso – Optional – to help enhance the richness of the cacao
1/2 tsp of ground cinnamon
1 tsp of baking powder
1/2 tsp baking soda
2–4 T (1/3–1/2 a block) of roughly chopped dark chocolate
For the Streusel/Crumb topping:
1/4 cup raw almonds, roughly chopped or just pulsed in the blender to make a chunky crumb
2 tsp of monk fruit sweetener (sub coconut sugar)
1 T of coconut flour
1 pinch of cinnamon
1 1/2 T of coconut oil, melted
Pre-heat oven to 175’C/350/F
Grease/line a loaf pan and set aside.
Place all banana bread ingredients into your food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer
Pour into your prepared loaf pan.
Place all ingredients for your streusel topping into a small bowl and stir to combine.
Evenly sprinkle your streusel on to the top of your banana bread.
Bake for 30-40 minutes until a toothpick has just a few moist crumbs attached when inserted into the center. (If you feel like your streusel is browning a little quickly and fear it may catch and burn cover with foil).
Slice and Devour.
filled with so much flavor. Recipe by Better With Cake