Chai Spiced Banana Bread


I got super excited yesterday when I saw what I like to refer to as “holiday workers” lining the streets of my city w/ garland and twinkling lights.

I cannot wait to drive up and down the roads lit with Christmas lights.

It’s soooooo magical.

It reminds me of my many family escapades on cold, December nights to look at Christmas lights in one of Houston’s most prestigious neighborhoods.

I used to gawk in awe of the “white house” looking mansions decorated from top to bottom with Christmas lights, with giant holiday ornaments hanging from the oak trees in the front yard.

Is it Thanksgiving yet?


While I’m dreaming about turkey and stuffing, I am really stuffing my face w/ holiday-themed banana bread.


Chai-spiced banana bread is all the rage in my house.


Especially when it’s soaked in a coconut cream glaze.


Yea, if Christmas was a banana bread…


this would be it.


I mean…




This is every thaaaaaaang you want in a banana bread.


Plus, you know it’s vegan, gluten-free, paleo, and refined sugar-free.

. Mhhhhm. 🙂

5.0 from 1 reviews
Chai-Spiced Banana Bread
Recipe type: Breakfast, Bread, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Melt in your mouth banana bread flavored w/ fragrant chai spices and topped w/ a creamy coconut glaze. Gluten-free, vegan, paleo, nut-free, refined sugar-free, & made for two!
  • For the bread:
  • ½ flax egg (1/2 T. golden flaxseed meal + 1 T. water, mix and let sit 3 minutes)
  • 1 overripe mashed banana
  • ¼ c. unsweetened, coconut milk ( the kind in a carton, not a can)
  • 1 t. pure maple syrup
  • ½ t. pure vanilla extract
  • ½ t. ground cinnamon
  • ¼ t. ground cardamon
  • ¼ t. ground ginger
  • ¼ t. ground nutmeg
  • ¼ t. ground clove
  • ½ t. baking soda
  • ¼ c. coconut flour
  • For the coconut glaze:
  • 1 T. melted coconut butter
  • 2 T. coconut milk creamer, warmed
  1. Preheat the oven to 350 degrees F. Grease 2 small ramekins, or heart shaped baking pans w/ cooking spray.
  2. In a medium sized mixing bowl, combine the flax egg, banana, coconut milk, maple syrup, and vanilla.
  3. Stir in the spices, baking soda, and coconut flour and mix until smooth.
  4. Divide the batter evenly into the two prepared pans.
  5. Bake for 20-25 minutes or until lightly golden.
  6. To make the glaze, in a small bowl, whisk both ingredients together until smooth.
  7. Let the breads cool before glazing.
  8. Devour!
Nutrition Information
Serving size: 2 Calories: 180 Fat: 10g Saturated fat: 3g Unsaturated fat: 7g Trans fat: 0g Carbohydrates: 21g Sugar: 8g Sodium: 51mg Fiber: 3g Protein: 3g Cholesterol: 0mg


Cookie Heaven.

 Death is a depressing subject.

I don’t like to think about it.

But there comes a time when it happens, sometimes to people close to us, other times to people that we barely know.

No matter what, it always pains me to see someone that I know lose someone close to them.

My aunt lost her dad this week.

The first thing I thought about was what I could do to help.

Of course I thought, maybe I should bake/cook something to bring to her, my uncle, and their two children.

I asked her how I could be of service and she replied simply, “just pray.”

Why didn’t I think of that before?!

The funeral was beautiful and it was great to see so many family members, extended family members, and people who barely knew her  father there supporting my aunt and her family.

That is what family is all about.

Supporting one another day in and day out no matter what.

Yesterday, I broke down in tears while in the car with my mom listening to Brad Paisley and Allison Krause’s song “Whiskey Lullaby.”

It could have been hormones.

But it wasn’t.

Allison Kraus was one of my grandfather’s favorite singers and at a time like this it feels like his funeral was just yesterday.

Anyway, I made some cookies to make me feel better.

These are autumn cookies.

We could totally eat them in the spring/summer



It’s all about the chai spices: cardamon, cinnamon, ginger, and nutmeg.


Mhhhhhm…this all gets packed into an oatmeal cookie


with walnuts & coconut because


hey, that’s just me 🙂


Oh, and if you think I could make a cookie without an ooey, gooey, glaze on top


you should know me better 😉


Is this what heaven is like?


I sure hope so.


Chewy, ooey, gooey oatmeal cookie



Chai Coconut Oatmeal Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Chai spiced, chewy, oatmeal cookies chock full of walnuts, coconut, and topped w/ a simple coconut chai glaze.
  • For the cookies:
  • 2 T. ground flaxseed meal + 6 T. water (2 flax eggs)
  • ¼ c. coconut sugar
  • 2 T. extra-virgin olive oil
  • ¼ t. pure vanilla extract
  • ½ c. gluten-free oat flour
  • ½ t. ground cinnamon
  • ½ t. ground nutmeg
  • ¼ t. ground cardamon
  • ¼ t. ground ginger
  • ¼ t. salt
  • ¼ t. baking soda
  • ¼ c. gluten-free rolled oats
  • ¼ c. chopped, raw walnuts
  • ¼ c. unsweetened, shredded coconut
  • For the glaze:
  • ½ T. coconut oil
  • 1 T. coconut butter
  • 2 t. pure maple syrup
  • ¼ t. ground cinnamon
  • ⅛ t. ground nutmeg
  • ⅛ t. ground cardamon
  • ⅛ t. ground ginger
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Mix the flaxseed meal and water together in a small mixing bowl. Set aside and let sit for 10 minutes, or until thickened.
  3. In a large mixing bowl, combine the coconut sugar, olive oil, and vanilla until smooth.
  4. Add in the flax egg mixture and mix until everything is incorporated.
  5. Mix in the oat flour, spices, salt, and baking soda and mix until a dough begins to form.
  6. Fold in the oats, walnuts, and coconut.
  7. Using your hands, roll the dough into tablespoon sized balls, place on the baking sheet, and gently flatten using the palm of your hand.
  8. Bake for 10-12 minutes, or until the cookies have risen slightly and are golden on the bottom.
  9. Let cool and make the glaze.
  10. In a small mixing bowl, melt the coconut oil and coconut butter in the microwave for 15 seconds and mix.
  11. Whisk in the maple syrup and spices and mix until smooth and thick.
  12. Glaze each cookie with a bit of the glaze.
  13. Serve with a cold glass of almond milk and enjoy!