Coconut Coffee Banana Breakfast Cake

I wish I could take all of the credit for this cake. Sadly, I cannot. I only wish I could because this cake brings people so much mouth joy it’s ridiculous! Considering it is flourless, paleo, and gluten free, I don’t know how it manages to taste so dang good! Oh wait, I know. It has a bucketload of coconut butter in it. That will make just about anything taste good!

So cake for breakfast. Yup, you heard me. I always feel like I have to have some special occasion to make this cake because it takes 45 mins to bake. That makes it a little tough to make on Tuesday morning for breakfast before the kids are out of the door. Do what I did, make it for Sunday breakfast or brunch but while it’s cooking, have some protein (aka eggs or a shake). That way you don’t feel super guilty eating it. I don’t feel guilty at all because well, it’s just that good! To me, if I can find a reason to eat cake or donuts or pizza for breakfast, say no more, I’m all in.

Make this cake, and eat it two ways: warm right out of the oven for an ooey gooey experience (similar to a lava cake) and then cold after setting in the fridge (similar to fudgy flourless cake). You can eat it for breakfast, for dinner, or just because you feel like it. Serve it by the spoonful in a bowl or cut in into slices like brownies. I don’t even know what to call this because it’s the weirdest mash up between lava cake – brownie – fudge – cake. How about you all make it and eat it and let me know? Mmmk? Oh and if you are so nice to be able to share this, you’ll probably have friends asking for more. Don’t say I didn’t warn you.

Coconut Coffee Banana Breakfast Cake

Serves 8


2-3 bananas (I got away with 2)

1 cup coconut sugar (you can also substitute organic sugar)

½ cup brewed coffee, cold (I used Pannikin)

¾ cup coconut oil, melted

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

1 tablespoon cinnamon

1 teaspoon sea salt

2 cups coconut butter (I used MaraNatha store bought but you can also make your own)

1 teaspoon baking soda

2 large organic eggs

¼ cup cocoa powder

1-1½ cups chocolate chips (I used Enjoy Life)


Preheat the oven to 350°F.

Add the bananas to a large mixing bowl and mash with a large spoon. Add the coconut sugar and mix until fully blended.

Add the coffee, coconut oil, vanilla extract, apple cider vinegar, cinnamon and sea salt. Fold in the coconut butter, baking soda, eggs, cocoa powder and mix with a hand mixer until smooth (or you can also mix by hand for an arm workout but consistency may not be the same).

Pour the mixture into a parchment lined and coconut oil greased 8x8 glass baking dish and top with Enjoy Life mini chocolate chips.

Bake uncovered for 35-45 minutes or until the outer edges are solid and the center is almost firm. Also, it's good to note, the toothpick test will not pass when inserted in the center.

Remove the dish from the oven, let cool for 5 minutes before serving. If you'd like a molten lava-esque dish, spoon and serve warm right out of the oven in bowls. If you'd like a consistency you can hold in your hand and serve with a cup of coffee, wait until cool (~1 hour), top container with a lid and transfer to the fridge to solidify after 3-6 hours or overnight.