This morning, my family and I ate breakfast together since both my mom and I got to go into work a little bit later than usual. It was so lovely to spend time as a family with some DELICIOUS food. The highlight of the meal was the coffee cake featured in today’s post. Inspired by this recipe from Danielle Walker, the almond-flour-apple-cinnamon-super-delicious-baked-delight basically tasted like Christmas. It was perfectly spiced, wonderfully moist, and fresh out of the oven! But why keep reading about it when you can make it for yourself? Here’s my sister’s recipe recreation for this Transformation Thursday.
2 1/2 cups almond flour (we make our own using a coffee grinder)
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 T brown sugar
1/2 tsp vanilla
1/4 cup coconut oil
2 bananas, mashed (the riper the better)
Mix the dry and wet ingredients in separate bowls then combine and pour into a dish for baking. Top with pecans, craisins, and more cinnamon if you wish. Bake at 350 degrees for 40-45 minutes, covering the dish with foil if needed to keep the top from burning. Let the coffee cake cool for several minutes or, if you don’t feel like waiting, dig in right away – this breakfast is scrumptious either way!