Strawberry Banana Coffee Cake

I was laying in bed at the beginning of this week and thinking about the strawberries I had in my fridge.  I was rolling around in my mind all the things I could bake with them.  I had already made a twist on strawberry shortcake, made smoothies, frozen lots of berries for later, and made jam.  I then thought about the overly ripe bananas on my counter and it came to me, a strawberry banana coffee cake.  Once the light bulb went on in my mind I blurted out to Brandon what I was laying there thinking about, he thought I was crazy!

I’m not sure if you’re like me and lay in bed thinking about cooking and baking (I know sometimes I feel crazy), but even if you aren’t I think you’ll love this coffee cake!  I made it on the “healthier” side, as far as coffee cakes go.  If I am going to eat it for breakfast and feed it to my kids, it can’t be so similar to cake that I feel guilty eating it before 11am.  Regardless of it’s “healthy nature” it is tasty and packed with protein from the nuts and fiber from the flax and whole wheat flour.  It is sweet from the honey and fresh fruit, but not so sweet you feel like you will get a cavity if you don’t rush to brush your teeth when you’re done eating.  It is best served warm with fresh fruit and coffee, of course!

• Crust

• 1 cup ground pecans
• 1/2 cup unsweetened flaked coconut
• 2 Tbs. coconut oil, melted

• Cake

• 2 cups whole wheat flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/3 cup ground flax seeds (optional)
• 2 mashed ripe bananas
• 2 eggs
• 1/2 cup honey
• 1 Tbs. vanilla
• 1/4 cup coconut oil, melted
• 1/4 cup milk

• Topping

• 3/4 cup strawberries, crushed
• 1/3 cup flour
• 2-3 Tbs. brown sugar
• 1 tsp. cinnamon
• 2-3 Tbs. cold butter, diced

Strawberry Banana Coffee Cake

Adapted from A Stool at the Counter

Preheat the oven to 350 degrees.  Using a blender or food processor combine the pecans, coconut and coconut oil.  Press the crust into the bottom of a 9 inch spring form pan.  Set aside.

In a medium sized bowl whisk together the flour, baking soda, salt, cinnamon, and flax.  Set aside.

In a large bowl stir to combine the mashed banana, eggs, honey, vanilla, coconut oil, and milk.  Stir in the flour mixture.  Mix until completely combined.  Pour the cake batter over the crust.

Using a potato masher, crush the strawberries.  Spoon the berries over the top of the batter and spread to evenly distribute.

In a small bowl stir together the streusel topping.  Mix the flour, brown sugar, and cinnamon.  Using your fingers or a fork work in the cold butter and continue until the mixture resembles cornmeal and only pea-sized chunks of butter remain.  Sprinkle the topping over the crushed strawberries.

Place the cake on a cookie sheet and put in the oven.  Bake for 50-60 minutes, or until the middle is set and an inserted toothpick comes out with only a few crumbs remaining.  Cool on a wire rack for 10-20 minutes.  Slice and serve warm with coffee or tea.