Mini Date Banana Bread Bites

 I’m still a bit saddened over the loss my Dallas Cowboys had on Sunday.

I mean, we are America’s team.

I’m sure you heard or saw your facebook blow up with tweets from angry DC fans the moment those refs made that call.

That one freaking call…cost us the whole damn game.

Okay, rant over.

Always next year.

Let’s talk about more important stuff.


Last Sunday wasn’t only a football watching day…it was a banana bread making day.


this stuff is sweetened with date puree.


That’s alllll!


This we cut it up into little banana bread bites.


Then we do a little cinnamon vanilla icing on top.


Ya, these practically melt in your mouth.


It’s like little bites of disguised health food.


Those sneaky little dates.


So magical.


My brain goes nuts.

Mini Date Banana Bread Bites w/ Cinnamon Vanilla Icing
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
Melt in your mouth banana bread bites sweetened w/ nothing but dates. Gluten-free, paleo, nut-free.
  • ¼ c. pitted Medjool dates, soaked in water overnight, and drained
  • 1 large, ripe banana, mashed
  • 2 large eggs
  • 2 T. full-fat coconut milk
  • ¼ c. granulated stevia, optional
  • 1 T. melted coconut oil
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • For the icing:
  • ¼ c. coconut butter, melted
  • ½ t. vanilla bean paste
  • ¼ t. ground cinnamon
  1. For the bread, preheat the oven to 350 degrees F. Grease a small square baking dish w/ cooking spray.
  2. In a food processor, process the dates until a thick paste forms.
  3. In a large mixing bowl, combine the date puree, banana, eggs, coconut milk, stevia, and coconut oil until smooth.
  4. Stir in the coconut flour and baking soda.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool slightly, cut into small squares.
  7. For the icing, in a small bowl, mix all of the ingredients together until smooth.
  8. Top each square of banana bread with a small amount of icing.
  9. Serve.




What a weekend.

I love the 4th of July.

Sun and fun, family, grilling, meatballs/sauce & pasta (yes, us Italian American’s always celebrate any holiday with meatballs…true Merican’s), fireworks, & anything with the word pie or crisp in it.

It was pouring on Friday night, so I didn’t get to watch fireworks, however; I actually enjoyed the quiet, watching movies, and just hanging out.

I am feeling like I have a post-weekend food baby from all the food I ate.

I didn’t go overboard, I just felt that there was A TON of eating…good eating.

Let’s start new this week.

I always feel like I need to re-charge in the best way possible after a food filled weekend.

This usually involves making food for performance and energy reasons.

My job is physically demanding, so anything snack-able is always advised 🙂

We are making some raw snacks today.


Sweet banana + date + coconut butter + raw sunflower seed butter


+ coconut


+ raw protein powder + extra coconut butter on top…


it doesn’t get any more wholesome or healthier than that.


Plus, this recipe is super quick.

Raw Banana Bread Protein Bites for the win!

5.0 from 1 reviews
Raw Banana Bread Protein Bites
Recipe type: Dessert, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 15
A chewy, "cookie" bite made with a base of dates, coconut, sunflower seed & coconut butter, and a bit of raw protein powder. Topped w/ coconut butter for the perfect pre or post-workout snack. Gluten-free, vegan, raw, paleo, nut-free.
  • For the base:
  • 1 large, very ripe banana
  • 8 Medjool dates, pitted
  • 1.5 c. unsweetened, shredded coconut
  • 1 T. slightly melted coconut butter
  • 1 T. raw sunflower seed butter
  • 2 T. raw protein powder, optional
  • For the topping:
  • 2 T. slightly melted coconut butter
  1. For the base, place all of the ingredients into a large food processor and process on high until a huge ball begins to form. The mixture should be slightly sticky, but not so sticky that your fingers are coated with the mixture.
  2. Spread the mixture into a small square baking pan.
  3. Pour the topping mixture over the base mixture.
  4. Freeze for about 30 minutes to set.
  5. Cut into small squares and serve.
  6. Store in the refrigerator for best results.


Secret Recipe Club

Lately, I’ve been pretty focused.

Work and school are consuming the majority of my time.

However, I have not let food take a back seat to my crazy life.


We all know what happens when food isn’t a priority.

In my case, I get stressed, lose weight, become irritable, start snapping at people, and get the overall “hangries.”

And nobody wants that.

So, Secret Recipe Club is just what I need to take my life off of responsibilities today.

This month’s recipe comes from Mallory, the voice behind the blog, Because I like Chocolate.

Mallory is pretty awesome.

Why, may you ask?

Because she likes chocolate…no explanation needed. 🙂

Sooooo, of course, with a blog title like that, I couldn’t resist making something with chocolate.


Oh, and because I looooooove chocolate, I chose to make Mallory’s Skinny Cheesecake Brownie Bites.

Now, you know…I detest that word “skinny.”


A few years back, my great aunts would always walk up, grab my arm, and say “Ooooooh, so skinny, go eat some pasta.”


Back off!

To me, it just wasn’t an attractive word.

I felt criticized for being thin.

I can’t tell you how good the word “healthy” feels when I get that now.

I will make an exception for the word “skinny” when it comes to food, though.

It’s totally cute in that instant and makes me a feel a bit better about what I’m indulging in.


Y’all…you can’t taste the skinny anywhere in these brownies!


They are super rich, yet not chocolate overkill because of the awesome cheese cake swirl throughout the center.


It’s the best of both desserts: silky, creamy, cheese cake, with moist, decadent brownies.


Plus, while we are on the skinny train…I used gluten-free oat flour, and ya know…added some homemade cream cheese frosting on top.


Now they are extra skinny cheesecake brownies.


I’m pretty sure you don’t need much more confirmation than that.


Just throw all of that responsibility out the window today.


Or, you know…just place it on the ledge.


Eat a cheesecake brownie.


Or two…because/ya know…they are skinny and bite-sized.



Skinny Cheesecake Brownie Bites
Recipe type: Dessert, Brownies, Cheesecake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
The best of both worlds, lush, silky, smooth cheesecake, swirled throughout a dark, decadent brownie and enjoyed in bite-sized pieces without the guilt. Top with extra cream cheese frosting for an enjoyable treat. Gluten-free, nut-free.
  • For the brownies:
  • ⅓ c. brown sugar ( I used coconut sugar)
  • ¼ c. white sugar (I used coconut sugar)
  • 1 large egg
  • ½ c. unsweetened apple sauce
  • ½ t. vanilla bean paste
  • ⅓ c. unsweetened cocoa powder
  • ½ c. all-purpose flour (I used gluten-free oat flour)
  • ¼ t. salt
  • ¼ t. baking powder
  • ¼ t. baking soda.
  • For the cheesecake batter:
  • 4 oz light cream cheese
  • 2 T. brown sugar ( I used Truvia baking blend)
  • ½ t. vanilla bean paste (or pure vanilla extract)
  • 1 large egg yolk
  • For the cream cheese frosting:
  • 4 oz. light cream cheese, softened at room temperature
  • 2 T. pure honey
  • ½ t. pure vanilla extract
  1. For the brownies, preheat the oven to 350 degrees F. Grease a mini muffin pan with cooking spray, or an 8x8 in. brownie pan with cooking spray.
  2. Place the sugar, egg, apple sauce, and vanilla in a large mixing bowl and mix until smooth.
  3. Stir in the cocoa powder, flour, salt, and baking soda.
  4. Pour the brownie batter into the prepared pan.
  5. For the cheesecake batter, using a stand mixer, whisk all of the ingredients together until smooth.
  6. If you are using the brownie pan, dollop the cheesecake mixture all over the top of the brownie mixture and use a knife to run the cheesecake mixture in a figure 8 like pattern over the brownies.
  7. If you are using a muffin pan, dollop about a pinky size worth over each mini-muffin cup filled w/ brownie batter and use a toothpick to swirl.
  8. Bake at 350 for 20-30 minutes if you are using the brownie pan, or 13-15 minutes for the mini muffins.
  9. Let cool completely.
  10. Slice the brownies into bite sized squares.
  11. For the cream cheese frosting, combine all of the ingredients in a stand mixture and whip until smooth.
  12. Spread the frosting over each "bite" of cheesecake brownie.
  13. Devour.