Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting

 There are some days where I’m all about paleo and I want all the grain-free desserts and all the protein I can stuff into my mouth at once.

But, then I’m knocked back down to earth and because I am only human, temptation takes over my body and sometimes I just want some freaking cream cheese, or a jar of peanut butter, or a Reese’s Peanut Butter cup.

I won’t even mention my biggest vice, Blue Bell, because, well…we all know where they stand right now.

And it’s not in my grocery freezer aisle.

I mean, is there any reason to have cobblers or crisps when there is no Blue Bell to be had?

I’m beginning to think this was a conspiracy derived by Ben and Jerry’s.

My life would be perfect if Blue Bell showed back up around Fourth of July.

Homemade Vanilla, pllleaaaaaaase save me!

Back to cream cheese.

I love the Italian version of cream cheese…mascarpone cheese…it’s a bit creamier and sweeter and it’s amazing slathered on just about anything.

Including banana bread.

We’ve got a mash up combo today of grain-free, paleo banana bread, and “i don’t give a crap I need this in my life” mascarpone frosting swirled with strawberry jam.


Yes, please!





Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting
Recipe type: Dessert, Quick bread, Frosting
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Banana bread stuffed with flaky coconut and topped with a sweet mascarpone frosting swirled with strawberry jam. Gluten-free, grain-free, paleo-ish.
  • 2 overripe bananas, mashed
  • 2 large eggs, at room temperature
  • 2 Tbsp. coconut butter, slightly melted
  • 1 t. pure vanilla extract
  • 2 Tbsp. vanilla coconut milk yogurt, unsweetened
  • 1 c. granulated stevia
  • ½ t. baking soda
  • ½ c. coconut flour
  • ½ c. unsweetened flaky coconut
  • For the mascarpone frosting:
  • 1 8 oz. container of Mascarpone cheese, at room temperature
  • ½ c. powdered sugar
  • ½ c. strawberry preserves, all-natural
  1. For the bread, preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray. In a large mixing bowl, combine the bananas, eggs, coconut butter, vanilla, coconut milk yogurt, and stevia until smooth.
  2. Stir in the baking soda and coconut flour.
  3. Fold in the coconut.
  4. Pour batter into the loaf pan and bake for 30 minutes or until golden.
  5. Let cool completely before frosting.
  6. For the frosting, combine the mascarpone and powdered sugar in a stand mixer fitted with a paddle attachment.
  7. Beat until smooth.
  8. Swirl in the strawberry jam.
  9. Slice banana bread and top with frosting.


Blueberry Banana Coconut Blondies

Yo, let me tell you something about home ownership.

Not that I own a home.

But…maintenance absolutely bites the big one.

I witnessed my dad dig a hole to China in our backyard because of plumbing issues.

No worries, this is why God makes companies with people that are experts in this type of stuff.

Not that my dad isn’t an expert.

He has plumbed many a house.

But…I don’t have to listen to how the maintenance crew suffered the after affects of digging a 50 foot line in the yard.

Got nothing but love for ya dad.

I know you’re reading this.

Let’s talk blueberries.


I was never a fan until I discovered JUMBO blueberries.


Enter the realm of sweet, little bursting, blueberry happiness.



Then, I smashed banged it up with some bananas and layered on some coconut.




All I taste is heaven.




Blueberry Banana Coconut Blondies
Recipe type: Blondies, Bars
Cuisine: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 9
Flour-less blondies sweetened w/ bananas, stuffed w/ juicy blueberries, and topped w/ coconut. Gluten-free, paleo, vegan, and nut-free.
  • 2 flax eggs (2 T. ground flaxseed meal + 6 T. water, mix and let sit 10 minutes)
  • 2 large, very ripe banana, mashed
  • 1 c. slightly melted coconut butter, plus extra for topping
  • ½ c. granulated stevia
  • 1 t. apple cider vinegar
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • 1 c. fresh blueberries
  • ½ c. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the flax egg, mashed banana, coconut butter, stevia, apple cider vinegar, and baking soda until smooth.
  3. Fold in the blueberries.
  4. Pour the batter into the prepared pan.
  5. Bake for 20 minutes, take the pan out, sprinkle the coconut evenly on top of the blondies and bake for an additional 10 minutes, or until the top is lightly golden.
  6. Let cool slightly, cut into even squares and drizzle w/ melted coconut butter.


Strawberry Jam Swirled Banana Muffins

Finally, a little relief from all of these hot temps!

We have 55 degrees, people!

That is rare in April in Texas.

Don’t worry, the weather will get us back.

It’s sneaky and evil most of the time.

In fact, this is just a teaser. The weather is actually mocking us.

It says, “Ha! These cool temps are nice, aren’t they? Wait til I show up next week with high 90’s!”

So unpredictable!

I will tell you what I never get sick of.


More specifically, Bananas in bread, muffins, scones, any carb vehicle, etc.

Today, it’s muffins.


They are getting some love from cashew butter.


Oh, and some strawberry jam.


I love me some strawberry jam.


These muffins are super fluffy, slightly sweet, with a tangy/sweet strawberry swirl.


Plus, this is practically breakfast food.




All you need is coffee and butter.



Strawberry Jam Swirled Banana Muffins
Recipe type: Muffins, Snack, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy, sweet banana muffins with a strawberry jam swirl. Gluten-free, paleo, refined sugar-free.
  • 6 Medjool dates, pitted, soaked in water overnight
  • 2 large, ripe bananas, mashed
  • ¼ c. cashew butter (or other nut/seed butter)
  • 3 large eggs
  • ½ c. granulated stevia
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • ¼ t. salt
  • ¼ c. homemade strawberry jam (or store bought, no added sugar)
  1. Preheat the oven to 350 degrees F. Grease a muffin cup pan with cooking spray.
  2. Place the dates and their soaking water in a large blender or food processor and process until a smooth puree has formed.
  3. Place the date puree in a large mixing bowl along with the mashed bananas, cashew butter, eggs, stevia, and vanilla and mix until smooth.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Drop the batter by rounded tablespoons into each muffin cup.
  6. Place ½ teaspoon of strawberry jam on top of each muffin and use a toothpick or knife to swirl the jam throughout the muffin.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool slightly and enjoy!


Secret Recipe Club

This past weekend I attended one of my childhood best friend’s wedding.

I actually grew up with both the bride and groom and know their families pretty well.

I was a bit nervous going into it because I hadn’t seen these people in about 8 years.

However, it turned out awesome…like one big high school reunion.

It was so great to see everyone and dance the night away.

Yo, let’s talk about food.

It’s Secret Recipe Club Monday.

This month’s recipe comes from Kara, the lovely wife, mother, and voice behind the blog, Happy Go Lucky.

I have been trying to find extra ways to incorporate protein into my diet, so when I saw Kara’s recipe for Peanut Butter and Banana Protein Pancakes…I was sold!

I mean, hello…peanut butter + banana.


You can’t go wrong.


Plus, they have protein!


Plus, they are super healthy!




Plus, if you are a weirdo and just don’t like peanut butter or you are allergic to peanut butter…


you can always use your favorite nut or seed butter.


Pancakes all day every day.












5.0 from 1 reviews
Peanut Butter & Banana Protein Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy pancakes sweetened w/ banana, stuffed w/ peanut butter, and packed w/ cottage cheese for added protein! Gluten-free.
  • 1 large, very ripe banana
  • 1 c. gluten-free rolled oats
  • 1 c. cottage cheese
  • ½ c. egg whites
  • 4 T. peanut butter
  • 2 t. ground cinnamon
  1. Mix all ingredients in a blender until smooth.
  2. Grease a large, non-stick skillet with cooking spray and place over medium heat on the stove.
  3. Flip pancakes over when the edges are cooked and the tops are covered with bubbles.
  4. Serve warm topped with extra peanut butter and sliced banana.


PB & J Banana Baked Oatmeal

 When my mom got back from visiting my dad in Korea, she got sick.


So, of course I, being the amazing daughter that I am made sure that she was sticked w/ cough drops, meds, and sick food.

I am telling you. My mom rarely eats breakfast. She usually grabs an advocare spark or maybe a granola bar.

However, when she was in Korea, my dad and her enjoyed breakfast every morning together.

Ever since she’s been back, I have been thrilled to see her taking more time for herself by eating a good breakfast.

This usually consists of toast w/ pb and j, or oatmeal w/ honey and walnuts.

Girl eats oatmeal on the daily.

So, I got creative.

She loooooveeeeed it.

I made her a baked banana oatmeal with peanut butter, swirled with apple butter jam.


Y’all. This stuff is a perfect make ahead breakfast.


It’s totally vegan and gluten-free too!


Plus, I mean, ya can’t go wrong w/ pb and j.


Am I right?


This is like dessert


for breakfast.



PB & J Banana Baked Oatmeal
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Warm, oatmeal, sweetened w/ bananas, made w/ creamy peanut butter and swirled w/ your favorite jam! Gluten-free, vegan.
  • 2 flax eggs (2 T. ground flaxseed meal + 6 T. water)
  • 2 small, very ripe bananas
  • 4 T. unsweetened, coconut milk
  • 1 T. date puree ( you could also use unsweetened applesauce)
  • 4 T. granulated stevia
  • 2 T. creamy, natural peanut butter, plus more for topping
  • ½ c. quick cooking gluten-free oats
  • 1 T. coconut flour
  • ½ t. baking soda
  • 2 T. of your favorite jam/preserves (I used a apple butter), plus more for topping
  1. Preheat the oven to 350 degrees F. Grease two ceramic oval, baking dishes with cooking spray.
  2. In a small mixing bowl, combine the flax egg ingredients and let sit for 10 minutes to thicken.
  3. In a large mixing bowl, combine the bananas, coconut milk, date puree, stevia, and peanut butter.
  4. Add in the flax egg mixture and mix well.
  5. Stir in the oats, coconut flour, and baking soda.
  6. Divide the batter between the two prepared dishes.
  7. Place 1 T. of jam on top of each dish and use a knife to swirl the jam throughout.
  8. Bake for 15-20 minutes, or until the oatmeals are set. They should be only slightly "jiggly" in the middle and lightly golden in color.
  9. Let cool slightly.
  10. Top with extra peanut butter and jam.
  11. Enjoy!