Fruity Friday: Stone Fruit Summa’ Time Coffee Cake {Gluten Free}

If you follow me on Instagram you may have noticed over the past couple of months that something has been missing…

Fruity Friday.


Yes, sadly my training schedule has changed and I am no longer able to go to my favorite coffee shop that serves up the best and freshest fruit in all of Charleston.

I have found a replacement cafe, and while the iced lattes are delicious, it’s still not the same.

This isn’t to say I’m not enjoying my favorite food… trust me, I am.

My love affair of fruit can not be broken. Instead, I’m getting my dose at home, which of course saves money too!

For old times sake, I want to do a fruity friday post today.

And by fruity friday, I mean sharing an amazing breakfast recipe.


The Mistake That Lead To Greatness

First, I have to share how this recipe came to be.

I had the great idea to use plantains to make a meaty casserole earlier this week using bison, onions, bell peppers, and stewed tomatoes.

I was just sure it was going to wow our tastebuds.

The casserole emerged from the oven smelling of deliciousness, steam oozing off, a crispy crust around the edges… “Oh wow, I am amazing!” may have come to mind.

I sliced it up, gave it to Dan and watched intently as his slid his first fork full into his mouth.

And then gave THE face.


He said it was a little too sweet and cake like for a dinner casserole, the plantains had been a bit too brown which lead to them having more of a banana taste than we would prefer for dinner.

To be honest, I loved it, but I understood what he was talking about.

I felt like I was onto something… I wasn’t ready to toss in my cooking mitt just yet.

Stone Fruit Gluten Free Coffee Cake


By the time I finished my plate of bison casserole, I had already had my AH-HA moment for how I could still make the idea work.

Instead of a dinner casserole… a breakfast cake! YES!

And that’s how this came to be. And as for the stone fruit?

It’s summer in the south. There is nothing better than a local peach (did you know that South Carolina is the peach state, not Georgia).

Local peaches are mind blowing!

For this particular recipe I used peaches, nectarines and plums… but you can really use any fruit.

  • 2 large plantains
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 tbsp stevia (powder)
  • 1 peach, chopped
  • 1 nectarine, chopped
  • 1 plum, chopped
  • 1/2 inch ginger, peeled and chopped
  • 1 tsp lemon juice
  • 2 tbsp honey
  • 2 tbsp gluten-free granola (or chopped nuts)
  1. Preheat oven to 350-degrees. Oil up a 9 x 9 pan.
  2. Start by chopping up all of your fruit and place it in a bowl. Pour in 1/2 of granola, the lemon juice, honey and ginger and allow for it all to marinate while you make the batter.
  3. In a blender, blend together the eggs, plantains, vanilla, stevia and baking soda.
  4. Pour 1/2 of the batter into the cake pan, next pour 2/3 of the fruit (save some for the top), and pour the remaining batter to cover.
  5. Sprinkle the top with the remaining fruit and rest of the granola. If available, drizzle honey lightly on top.
  6. Bake at 350 for roughly 30 minutes, until slightly golden and cooked through.
  7. Pairs perfectly with a glass of iced coffee for breakfast or an after dinner treat.

It’s been a while since I’ve has the opportunity to really play around in the kitchen, I forgot how much I love it! I also developed a new hummus recipe… a must share for next week!

So tell me…

What’s your favorite summer time fruit or vegetable?

I love it all but right now I have to say cherries and peaches are all the rage! If you’re a cherry lover like me, check out Lindsay’s Cherry Limeade!


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