A healthier gluten free coffee and walnut loaf cake made with bananas, almond flour and oats. It’s rich, moist, packed with coffee flavour and glazed with a little coconut butter.
- 1 cup/ 250g mashed banana
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee + 3 tbsp hot water
- 2 cups/ 200g almond flour
- 1 cup/ 100g gluten-free quick oats
- 1/3 cup coconut sugar
- 2 teaspoons baking powder
- pinch of salt
- 1/2 cup (60g) chopped walnuts
- Melted coconut butter, to glaze
- Preheat your oven to 350F/ 180C. Meanwhile, boil a kettle and mix hot water with the instant coffee. Chop the walnuts into small pieces.
- In a large bowl, mix together the mashed bananas, eggs, brewed coffee and vanilla until smooth and creamy.
- Add in the almond meal, oats, baking powder, salt and mix until well combined. Fold in the walnuts last.
- Place in the oven and bake in the oven for 1 hour or until cooked through (I stick a toothpick in and when it comes out clean – it is ready!)
- Once cool, drizzle with melted coconut butter then slice and enjoy.
- Sub rolled oats for quinoa flakes or 1 cup all purpose gluten free flour or wholewheat flour.
- Replace the instant coffee with chicory powder or roasted dandelion for a caffeine free version.
- Store leftovers in an airtight container on the counter for up to 4 days, in the fridge for 5 days or freezer for up to 3 months.
- Serving Size: 1 slice
- Calories: 238
- Sugar: 8.7g
- Fat: 14.9g
- Saturated Fat: 1.5g
- Carbohydrates: 22.3g
- Fiber: 4.8g
- Protein: 6.7g
Keywords: coffee, walnuts, banana bread, coffee cake