Ingredients
The following ingredients have 9 Servings
- 3 eggs
- 1 over-ripe medium banana (mashed)
- 1/4 cup creamy almond butter
- 1/3 cup organic coconut sugar
- 1 tsp pure vanilla extract
- 1 and 1/3 cups blanched almond flour
- 2 tbsp tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch fine grain sea salt
- 3/4-1 cup chopped fresh sweet strawberries*
- 1/4 cup COLD coconut oil (refined to avoid coconut flavor, ghee, or pastured unsalted butter, cut into pieces)
- 3/4 cup blanched almond flour
- 1 tbsp ground cinnamon
- 1/4 cup organic coconut sugar
Instruction
- Preheat your oven to 350 degrees and line an 8 x 8 inch baking dish or standard round cake pan with parchment paper.
- In a large bowl, whisk together the mashed banana, eggs, almond butter, coconut sugar and vanilla until smooth. In another bowl, combine the almond and tapioca flour with the baking soda, baking powder, and salt.
- Stir the dry ingredients into the wet until combined, then stir in the chopped strawberries. Pour into the parchment lined baking dish and set aside while you make the crumb topping.
- For the crumb topping, either in a food processor or with a fork or pastry blender, combine the cold coconut oil (or butter or ghee) with the almond flour, coconut sugar and cinnamon until a thick, crumbly yet pasty mixture forms. Sprinkle this mixture in a nice thick layer over the top of the cake prior to baking.
- Bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted near the center comes out clean and the top is golden brown. For extra browning on top, you can turn on the broiler for 30 second - 1 minute at the end of baking**
- Remove cake from oven and cool completely before serving. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!
