Breakfast,  Desserts,  Full GAPS,  Recipes

GAPS Blueberry Banana Coffee Cake

We have a ton of blueberries in our freezer, and I’ve been trying to think of ways to use them (summer is coming faster than we think, and my kids and I love blueberry picking in the summer!). The Farmer worked from home today (I love those days!) and I wanted to make a better-than-average breakfast, so I made this up and served it along side some eggs. I hope you enjoy this! We thought it was super yummy!

GAPS Coconut Flour Blueberry Banana Coffee Cake

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8-10 servings

GAPS Coconut Flour Blueberry Banana Coffee Cake


  • 1/2 cup butter
  • 6 eggs
  • 1/2 cup kefir
  • 1 teaspoon vanilla
  • 3/4 cup honey
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup coconut flour
  • 1 cup blueberries (fresh or frozen)
  • 2 bananas, sliced


  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a saucepan until it is lightly browned (this gives it a good flavor).
  3. Use a little bit of the butter to grease a 9 x 13 baking dish.
  4. In a large mixing bowl, whisk together the eggs, kefir, vanilla and honey.
  5. Whisk in the baking soda, spices and coconut flour.
  6. Fold in the blueberries and bananas.
  7. Scrape the mixture into the prepared baking dish.
  8. Bake for 30 to 40 minutes, or until no longer wet in the center.


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