So, contrary to popular belief (or maybe just my stupidity), coffee cake does not in fact contain coffee. Huh. Who would have thought. I suppose any time I’ve ever had coffee cake, I’ve never really noticed a coffee taste. But it just seems like there should be some in there since it’s in the name, ya know what I’m sayin’? Probably not. Cool.
Yesterday was finally my last day of Microbio lab! Praise the good Lord. I’m pretty sure my TAs will be just as happy to see me go as I will be to leave that class. The amount of dumb questions I asked them every lab was quite astonishing, really. Two of my partners were pre-med students, so I usually just let them do most of the real work while I got them all the supplies they needed and then cleaned up after them. It seemed to be a good system, seeing as though I’m pretty sure they didn’t want me doing any of the real work either. We all have our special talents.
For those of you who were wondering, which I’m sure was all of you, I figured out how to put regular coffee grounds into the Keurig. Woohoo! For some reason i was expecting it to be a lot harder than it really is. Now I won’t have to spend money on those damn K-cups and I will have more to spend on more fun things. LIke nut butters that taste like candy. And frozen yogurt.
I was watching the CrossFit Games Masters competition last night and witnessed a 50-something year old man do 30 unbroken pull-ups after doing 30 handstand pushups and pulling a heavy ass sled across a field. Unbroken, aka he did not stop once. Umm. What. Also, have you guys heard about the event where they have to row 21,000 meters? That’s a half marathon on a rower people. I’m pretty sure that would actually take me 3 days. More likely 4 though since I would probably have to take snack breaks. CrossFit is a crazy sport people.
I made this coffee cake based off of my Coconut Flour Banana Bread recipe, but added some yummy crumbly goodness to the top to make it even better. Your welcome.
Banana Bread Coffee Cake
- For the cake:
- 1/2 cup coconut flour
- 1 tbsp cinnamon
- 1/4 tsp baking soda
- sea salt to taste
- 5 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup banana, mashed (green tip for 21DSD)
- 1 tablespoon vanilla extract
- For the topping:
- 1 cup almond flour
- 5 tbsp almond butter (or other nut butter)
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 tsp sea salt
- Preheat oven to 350 and grease an 8×8 baking dish with coconut oil.
- In a small bowl, combine coconut flour, cinnamon, baking soda, and salt.
- In a separate bowl, mix eggs, banana, coconut oil, and vanilla until well combined.
- Pour mixture into pan and spread with a spatula to make sure the entire pan is evenly coated.
- Next, make your topping by combining almond flour, almond butter, maple syrup, cinnamon, vanilla, and sea salt until you get a crumbly consistency.
- Sprinkle topping evenly over cake.
- Bake for 30-35 minutes, or until a toothpick in the center comes out clean.
- Eat with coffee. Just kidding, you don’t have to.