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.


Strawberry Carrot Banana Muffins

 Over the weekend I volunteered to teach a Girl Scout Cooking class.

Rewind…that was Sunday.

On Saturday, I promised myself not to give in to the Girl Scouts at the grocery store.

Butttt…on the way out, I found myself yelling “Do y’all take checks?”

3 for $12 and I’m sold!

Okay, back to the cooking class.

I would love to say that I the troop consisted of girls who were from pretty wealthy families.

Side note: I was never a Girl Scout.

Thank you parents because #1. I would have been obese #2. My parents never had that kind of money on top of all the money they were spending on Catholic education and soccer clubs.

Anyway, the girl’s had to go around in a circle and say what their favorite food was.

One girl answered creme brulee.

Seriously? I’ve never even tried that!

I think my favorite food as a kid was a tie between cinnamon sugar pop-tarts and french toast.

I was shocked when one girl answered “Split Pea Soup.”

C’mon! Where do these kids eat? The Four Seasons!?

One little girl finally answered that her favorite food was carrot cake.

I thought…well hello new best friend.

So, on Monday I was craving something sweet.


I know, you’re shocked.


So, I smash banged some strawberries up into a carrot banana muffin.


I’m pretty sure there is 1 serving of fruits in veggies in each muffin.


Take that Girl Scout cookies!


One of the snack we made with the Girl Scouts was hummus.


One little girl was terrified of hummus…stating that she had tried it a gazillion times and hated it.


I’m pretty she exaggerated a little much.


I just wanted to take her under my wing and show her all of the best hummus’ in the world.


She hasn’t lived.

5.0 from 1 reviews
Strawberry Carrot Banana Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy muffins chock full of fresh strawberries and carrots, sweetened w/ bananas and dates. Gluten-free, paleo, nut-free.
  • 8 large Medjool dates, pitted, soaked overnight in water
  • 2 large bananas, mashed
  • 4 large eggs
  • 2 T. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • ½ c. granulated stevia
  • ½ c. coconut flour + 2 Tbs.
  • ½ t. baking soda
  • ¼ t. salt
  • 2 carrots, finely shredded
  • ½ c. fresh strawberries, chopped, plus extra slices for topping each muffin
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin liners and spray each liner w/ cooking spray.
  2. Place the drained dates in a large food processor and process until a paste forms.
  3. In a large mixing bowl, combine the dates, bananas, eggs, evoo, vanilla, and stevia.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Fold in the carrots and strawberries.
  6. Fill each muffin cup ¾ full and top each muffin w/ 1 slice of strawberry.
  7. Bake for 25-30 minutes, or until slightly golden.
  8. Enjoy!


Tim Mcgraw & Cupcakes.

The end of March is probably one of my favorite times of the year.

The flowers begin to bloom, the birds begin to sing their spring songs, and I can break out my flip-flops and wear a chambray top at the same time.

Oh that spring breeze…that’s my favorite.

Two of my most favorite people in the world have birthdays at the end of the month.

My really, really, ridiculously good friend Sanna, and my favorite cousin Morgan…shhhhh don’t tell any of my other cousins I said that, I will have a death warrant.

By coincidence, I won two tickets to a private Tim Mcgraw concert this past weekend that just so happened to fall of Morgan’s birthday.

She and I are the BIGGEST Tim Mcgraw fans you will ever meet.

When I got the email that I had won tickets to his concert, I sat there for 5 minutes, breathless, afraid of what might happened if I opened it.

Oh, and Morgan’s reaction was even better…she must be telepathic because when I called her and told her she wouldn’t believe what had just happened, she took a deeep, deep, deep breath and whispered…”Oh my god, we got the tickets.”

To which I screamed in a shrill of excitement…YES!

She immediately began asking me what she should wear to the concert as though she were planning on stealing Tim from Faith.

Don’t worry, Faith is our girl…we have mad respect for her.

Anyway, it was probably the best day of my life…and the best birthday Morgan has ever had…EVER!

As he came out on stage for the first time, we clutched hands so tight that I thought my pinky finger was going to fall off.

As I looked at my cousin, tears welled up in our eyes and we burst into laughter!


There was one thing we thought would prevent us from attending the concert…Morgan turned 20 that day and it said you had to be 21 to attend…we got all worked up and even borrowed my seester’s i.d. for this once in a lifetime chance for her.

And you know what?

They didn’t i.d. either of us!

God was on our side that night.

Me being 26 and all…I would just laugh is someone mistook me for a high schooler.

I didn’t get Morgan any cupcakes, but I did make Sanna some.

Hey, Tim Mcgraw was Morgan’s eye candy for the evening, if ya know what I mean.

Strawberries in yo’ banana cupcakes.


I surprised Sanna at work with them.


With each bite…sweet banana, tart/sweet strawberry…it’s the perfect combination.


Then I added a goat cheese frosting on top…


because you only live once.


It’s more like, a creamy, tangy, goat cheese glaze.


Did I mention the cake is ultra fluffy?


Yep, that.


It’s pretty much everything I ever wanted in a cupcake.


Actually…I don’t ever think I’ve met a cupcake I didn’t like.


Then again,


I’m sure you’re not surprised.




I just love birthday’s.

Strawberry Banana Cupcakes w/ Silky Goat Cheese Frosting
Recipe type: Cupcake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
A sweet, fluffy cupcake made w/ fresh strawberries & bananas & topped w/ a tangy maple goat cheese frosting. Gluten-free, paleo-ish, refined sugar-free.
  • For the cupcakes:
  • 10 fresh strawberries, hulled and chopped finely
  • 2 large, ripe bananas, mashed
  • ¼ c. coconut milk
  • ¼ c. extra-virgin olive oil
  • 4 large eggs
  • ½ t. pure vanilla extract
  • ½ c. coconut sugar
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • For the frosting:
  • 8 oz. fresh goat cheese, at room temperature
  • ¼ c. pure maple syrup
  • ½ t. pure vanilla extract
  • ¼ c. coconut milk (plus more if you like a drizzle-like frosting)
  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper cupcake liners and spray the liners w/ cooking spray.
  2. In a large bowl, combine the bananas, coconut milk, evoo, eggs, vanilla, and sugar.
  3. Stir in the coconut flour, cinnamon, and baking soda.
  4. Fold in the strawberries.
  5. Fill each paper liner about ¾ full with the batter.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cupcake comes out clean.
  7. Let the cupcakes cool while you make the frosting.
  8. In a small mixing bowl, combine all of the frosting ingredients until you get a smooth, even, creamy glaze that is somewhere between a thin frosting and a thick glaze. Add coconut milk by the tablespoon if you like the frosting a bit thinner.
  9. Place a tablespoon of frosting onto each cupcake and let it spread.
  10. Garnish w/ fresh sliced strawberries.