Paleo Banana Coffee Bread

More experimenting in the kitchen! I ordered banana flour on amazon, but unfortunately, I couldn’t wait to make this bread before it came in. So stay tuned for some fun recipes in the near future!

One of my favorite things to eat is banana bread. Normally topped with peanut butter, with a side of chocolate milk, but that’s only when I get a little too crazy on the weekends 😉 This is moist, delicious, and super easy to make. I hope you enjoy it as much as I did!

banana coffee bread paleo

Just take a look at the close up of this deliciousness!

Paleo Banana Coffee Bread

Banana Bread Ingredients:

  • 3-4 brown bananas, mashed
  • 1.5 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 cup + 2 TBSP coconut flour
  • 2 eggs
  • 1/4 cup nut butter (i used almond – I bet peanut butter would be amazing!)
  • 1 1/2 tsp cinnamon (optional)
  • 1/4 tsp nutmeg (optional)
  • 1/4-1/3 cup honey (or any other type of sugar)
  • mini chocolate chips (optional – i used enjoy life)

Topping Ingredients:

  • 3 tbsp almond flour
  • 1/3 cup ghee (or butter) (put in fridge so its cold!
  • 1/4 cup of honey (or any other type of sweetener)
  • 1/4 cup coffee
  • 1/3 cup crushed walnuts
  • 1/2 tsp cinnamon (optional)

Pre-heat oven to 350 degrees. Mix all dry ingredients together (spices, flour) for the banana bread & set aside. Mix wet ingredients for banana bread together, then add in the dry ingredients. Pour into a greased bread pan (or line with parchment paper). Mix the topping ingredients together (cut the dry ingredients in with the butter/ghee), then sprinkle on top of bread. [Also optional – sprinkle mini chocolate chips on top of bread before placing in oven] Bake for 60-70 minutes, or until cooked all the way through. Serve warm, topped with nut butter & chocolate chips with a side of chocolate milk. Enjoy!

paleo banana bread       banana coffee bread paleo

Gluten Free Lemon Poppyseed Cupcakes with White Chocolate Lemon Buttercream Icing

gluten free lemon poppyseed cupcakes

Gluten Free Lemon Poppyseed Cupcakes

  • 1/2 cup tapioca flour
  • 1 1/4 cup coconut flour
  • 1/4 cup lemon juice
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup butter (take out of fridge so it begins to come to room temperature)
  • 3/4 cup coconut sugar (can use any type of sugar)
  • 1.5 tbsp poppy seeds
  • 1.5 tsp vanilla
  • 2 eggs
  • white chocolate chips (optional)

Preheat oven to 350 F. Mix all dry ingredients together (minus the sugar) and set aside. Whip the butter, then add in the sugar. Add in the lemon juice, vanilla, and eggs, mixing until all are incorporated. Slowly add in the dry ingredients. If the batter seems a little thick there are 2 things you can do: 1), add a little bit more flour, and make cookies… or 2), add a little bit of milk (almond/coconut/etc) to the mix until the batter thins out for cupcakes!

If making cookies, place dough on greased cookie sheet and bake for 8-12 minutes, or until cooked through. Make sure to space these out a bit from each other, as the dough will spread a little bit!

If making cupcakes, pour into a lined cupcake pan. Top with white chocolate chips for some extra flavor. Bake for 20-30 minutes, or until toothpick poked in the middle of the cupcakes comes out clean.

While your baked goods are baking/cooling down, this is the time to make your icing!

White Chocolate Lemon Buttercream Icing

  • 1/2 cup butter
  • 2 cups powdered sugar
  • juice of 1/2 lemon
  • 3/4 cup white chocolate chips

Whip butter with a mixer, then add the vanilla. Slowly add in the powdered sugar. Melt the chocolate chips, making sure to stir them consistently while heating. Add in the melted chocolate chips to the rest of the ingredients and mix well.

Spread the icing on cooled cookies/cupcakes and enjoy!

gluten free lemon poppyseed cupcakes with white chocolate          gluten free lemon poppyseed cupcakes with white chocolate icing

Chocolate Salted Caramel Nutella Brownies

Soooo sometimes I like to bake… And also, when I have a bunch of things in my cupboard that I forgot about. When I run into this conundrum, I like to throw all forgotten items together and see what happens. Insert: Baileys salted caramel liqueur, trader joe’s cocoa almond spread, caramel, and eggs that were going to expire soon. End result? A pan of ooey, gooey brownies, topped with chocolate caramel gelato and melted caramel sauce. Recipe is below!

salted caramel brownies

Chocolate Salted Caramel Nutella Brownies

Ingredients:

salted caramel brownies

Directions:

Heat oven to 350 F. Mix all ingredients in 1 bowl, minus the caramel sauce and gelato. The consistency should be a little thicker than a normal brownie mix – If it looks a little runny, add in a little bit more flour. Grease a 9×9 glass pan with butter and pour the mixture in.

Nutella Brownie Batter

Bake for a total of 25-30 minutes. 5-10 minutes before the brownies are finished, take out and drizzle caramel sauce over top, then put back in oven for the remaining time. The caramel should be bubbling a little bit, and the brownies should a little gooey when they are taken out. Serve warm, topped with chocolate gelato, a drizzle of caramel sauce, and a pinch of salt. Enjoy!

salted caramel brownies

Rice Crispy Treats with Dried Fruit Dipped in White Chocolate

If you are looking for a more “healthy” rice crispy treat, look no more. These treats have dried fruit in them… which, by my definition, makes them healthy 🙂 You can add any type of fruit – I made 1 batch and split into 2 – with dried strawberries & blueberries. These are perfect for spring… or just to make for a special treat!

Rice Crispy Treat

Rice Crispy Treats with Dried Fruit Dipped in White Chocolate

Ingredients:

6-8 Cups Rice Crispy Cereal

1/3 cup of chopped up dried strawberries (I used steves paleogoods & chopped up into tiny pieces)

1/3 cup of dried blueberries (i used steves paleogoods)

1 tsp vanilla extract

3-4 TBSP butter

1 bag of mini marshmallows (or tall jar of marshmallow fluff)

1/2 tsp salt

white chocolate chips

optional: sprinkles

Directions:

Melt butter in a large pot on low heat – about 3-4. When the butter is melted down into liquid, add in the marshmallows/marshmallow flluff. Stir until all marshmallows are melted down and add in vanilla & salt. Once all is mixed together, add in the cereal, about 2 cups at a time. Keep adding the cereal until you have a nice consistency – if it’s too runny, add a little extra cereal until the marshmallows have covered the rice crispies evenly.

Remove the mixture from the pot & split into 2 bowls. Add in the dried strawberries in one bowl and mix well. Add in the dried blueberries in the second bowl and mix well. Press each mixture into a separate 8×8 greased (i used butter to grease) glass pan. I wet my hands with water so that the mixture didn’t stick to my hands when molding the treats into the pan. Place in fridge for 30-60 minutes, or until the rice crispy treats have hardened up. Once ready, take out of fridge and cut into desired pieces – I cut into rectangles. Place on parchment paper.

For the white chocolate: put white chocolate chips in a double broiler until melted down. Dip rice crispy treats and cover with desired amount of chocolate. Place on parchment paper – top with sprinkles, if you are feeling adventurous ;).Let set until chocolate has hardened (or put in fridge to harden faster). Enjoy!

Rice Crispy Treat 2

Check out my other rice crispy recipes below:

Peanut-Butter & Banana Rice Crispy Treats Dipped in Chocolate

Salted Caramel Butterscotch Rice Crispy Treats

Salted Caramel Butterscotch Rice Crispy Treats

These are by far my favorite rice crispy treats made yet – they were a huge hit with my friends & family! Salty & Sweet 🙂

Salted Caramel Butterscotch Rice Crispy Treats

Salted Caramel Butterscotch Rice Crispy Treats

Ingredients:

6-8 Cups Rice Crispy Cereal

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla extract

3-4 TBSP butter

1 bag of mini marshmallows (or tall jar of marshmallow fluff)

1/2 tsp salt + extra salt for topping

butterscotch chips

Directions:

Melt butter in a large pot on low heat – about 3-4. When the butter is melted down into liquid, add in the marshmallows/marshmallow flluff. Stir until all marshmallows are melted down and add in cinnamon, vanilla, nutmeg & salt. Once all is mixed together, add in the cereal, about 2 cups at a time. Keep adding the cereal until you have a nice consistency – if it’s too runny, add a little extra cereal until the marshmallows have covered the rice crispies evenly.

Remove the mixture from the pot and press into a 13×9 greased (i used butter to grease) glass pan. I wet my hands with water so that the mixture didn’t stick to my hands when molding the treats into the pan. Place in fridge for 30-60 minutes, or until the rice crispy treats have hardened up. Once ready, take out of fridge and cut into desired pieces – I cut into rectangles. Place on parchment paper.

For the butterscotch: put butterscotch chips in a double broiler until melted down. Dip rice crispy treats and cover with desired amount of butterscotch. Place on parchment paper and sprinkle with a little sea salt. Let set until butterscotch has hardened (or put in fridge to harden faster). Enjoy!

Check out my other rice crispy recipes below:

Rice Crispy Treat

Peanut-Butter & Banana Rice Crispy Treats Dipped in Chocolate

Rice Crispy Treats with Dried Fruit Dipped in White Chocolate

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