This was pretty good but I think next time, I will try and find a way to incorporate some coffee flavour, either with instant coffee or actual brewed coffee...maybe instead of the vanilla extract? not sure but i would really like to have it with some coffee flavour. I think it would be great with coconut whipped cream on top!!
Here is the link to the original recipe. (the picture is mine )
1 cup ripe banana, mashed
1 1/2 teaspoons vanilla extract
1 tablespoon maple syrup (optional)
1/2 cup coconut flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup coconut oil, melted (plus more for greasing pan)
1/2 cup almond meal (almonds blended down to flour consistency)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 tablespoons coconut oil
Instructions:Preheat oven to 350 degrees. Grease a glass Pyrex 8×8 dish with coconut oil, set aside.In a large bowl mix together mashed banana, eggs, vanilla extract and maple syrup (if using) with a hand mixer until all the wet ingredients is incorporated.
In a small bowl, whisk together coconut flour, cinnamon, ginger, nutmeg, cloves, salt, and baking soda. Add dry ingredients to wet ingredients and using hand mixer mix until a batter forms. Stir in melted coconut oil into batter until well incorporated.
For topping: In a small bowl using a form blend together almond meal, cinnamon, ginger, nutmeg, cloves, and coconut oil. Blend until the mixture forms a crumb like texture. Add more coconut oil if the crumb mixture does not form. Only about 1/2 a tablespoon.
Pour batter into prepared glass 8×8 dish and sprinkle topping evenly across the top. Bake in preheated 350 degree oven for 45 to 50 minutes or until golden and a toothpick inserted into center comes out clean.
Allow to cool for 5 to 10 minutes and then cut into squares and serve.