There’s a banana maple walnut coffee cake in my cookbook, Chocolate Snowball. It’s not too sweet and just dense enough to be a snack. This recipe is a variation of that recipe, only it’s made with banana flour, instead of wheat flour.
Are you always on the lookout for wheat flour substitutes? Try banana flour. You will like how it bakes, a gluten-free blessing.
WEDO was a fledgling business in Africa, making banana flour from dried green bananas. On a humanitarian trip to Kenya, a couple of Park City locals saw what a micro-loan to ‘WEDO’ (Women Entrepreneurs Development Organization) had funded. Seeing these women and the flour inspired the creation of WEDO Gluten Free, the Park City company that distributes banana flour and donates money from every sale to World Food Program USA.
I’ve been to the Park City warehouse and have to tell you, 500 pounds of banana flour makes a warehouse waft sweet. It’s not a bunch-of-ripe-bananas smell—it’s just pleasant. An open box of banana flour on your kitchen counter would not get your senses translating banana. Not at all.
The flavor? I dipped a wet finger in to taste–neutral, maybe slightly acidic, with smooth texture. Whole-wheat pastry flour on the tongue is similar, perhaps a bit sweeter.
WEDO Gluten Free banana flour is available through Amazon marketplace. If you are in Park City, find it at the local markets.
Wishing you a fabulous week–get in the kitchen and cook something delicious!
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- 2 tablespoons unsalted butter, room temperature
- 1/3 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup coarsely chopped walnuts
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup organic sugar
- 1/2 cup maple syrup
- 2 eggs
- 3 ripe bananas, mashed
- 1 2/3 cups banana flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped walnuts
- To make the topping:
- Blend the butter with the brown sugar and cinnamon using your fingers or a wooden spoon. Mix in the nuts.
- To make the batter:
- Preheat the oven to 350°F. Brush an 8x8-inch square or a 9x2-inch round pan with melted butter or spray generously with cooking spray.
- Beat the butter, sugar and maple syrup with an electric mixer. Add the eggs one at a time. Scrape the sides and bottom of the bowl. Mix in the bananas.
- Sift the banana flour, baking soda and salt; add to the banana mixture, blending well. Stir in the walnuts. Spread into the prepared pan. Drop the topping in small dollops onto the banana batter.
- Bake 35 to 45 minutes or until the coffee cake is golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 30 minutes.
- Invert onto a plate, then invert again so the coffee cake is right side up on a serving plate.
- Makes one coffee cake, serves 8.
** I received banana flour samples from WEDO Gluten Free.