Gluten-Free Gooey Banana Bread

Hi everyone! Whose excited it’s the weekend?! Sorry this post is a little later than I wanted it to be, but this week has been eventful and busy so it kind of got put on hold.

Y’all know I’m a huge fan of banana bread. The gooier, the better! This recipe gave me something decadent and special to look forward to each night this week (sad to say I finished it off yesterday!), so I thought it was necessary that I share it and hope you guys like it too!

This is the first time I have attempted to bake gluten-free, and I was pretty darn happy with the outcome! I really enjoy trying new things with baking, and I haven’t found much of a need for coconut flour until this recipe. The base of the recipe is bananas and coconut flour. It is extremely moist (hens the gooey) and tastes great both warm and cold. I actually preferred it cold, so I kept the pan in the refrigerator and just took a few bites throughout the week!

One thing to note, coconut flour definitely absorbs more liquid. If you choose to bake or cook with it, remember it is going to absorb more moisture, so use less flour! I think this is maybe why my past attempts at using coconut flour were so unsuccessful.

Thank you so much to everyone who sent me comments or picture of recipes they have tried! I love the feedback so please keep it up! Happy Saturday everyone, and enjoy the rest of your weekend!

Gluten-free Gooey Banana Bread

  • Servings: 6-8
  • Difficulty: easy-medium
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  • 2 medium brown bananas, mashed
  • 1 egg
  • 1 Tbsp olive oil
  • 1/4 cup coconut flour
  • 1/4 cup brown sugar
  • 1/2 cup unsweetened vanilla almond milk
  • 1 capful vanilla extract (~1/8 tsp)
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • pinch pink salt
  • a few dark chocolate chips


Pre-heat oven to 350 degrees.

In a large bowl, mash bananas with 1 egg and brown sugar. Once sugar has mostly dissolved, mix in olive oil, cinnamon, baking soda, salt, vanilla, and almond milk. Whisk together until well incorporated.

Add coconut flour and stir until most of the liquid is absorbed. The batter should still seem fairly wet. Grease a bread or loaf pan and spread batter evenly on the bottom. Top with a few dark chocolate chips.

Bake bread for ~35 minutes or until the ends start to pull away from the pan and turn golden brown. The middle should still seem a little gooey. Let cool 10-15 minutes before serving. Will keep for up to 1 week in the refrigerator covered with foil. Can be reheated or served cold!

Chickpea Peanut Butter Protein Cookie

Happy hump day everyone! Boy was today actually a huge hump day. After a busy day at work, all I really wanted to do was go for a fast-paced quick run. Nothing feels better to me when things are a little hectic and stressful than tuning out and falling into a repetitive stride.

You know what else can really help on hump day? Cooking a delicious and guilt-free fun dessert. Ginormous cookie anyone? If you add a little peanut butter and chocolate to just about anything I am satisfied, so I started to think of how I could transform my original Chickpea Cookie Pie recipe. This is already one of my favs, so why not amp it up a bit?



This recipe is fairly fast to make and lasts for about 5-7 days in the refrigerator. I think it tastes just as good cold as it does warm and is perfect for a quick after-work snack or a yummy after-dinner dessert. If you like peanut butter and chocolate, this is definitely a dessert for you!



Chickpea Peanut Butter Protein Cookie

  • Servings: 8-10
  • Difficulty: medium
  • Print


  • 2 cans chickpeas, rinsed
  • 1 banana
  • ¼ c coconut flour (have not tried with other flours, but coconut tends to absorb more water so less is typically needed)
  • 1/3 cup honey
  • ¼ cup PB (unsalted)
  • 1 tsp vanilla
  • 2 Tbsp olive oil
  • ¼ cup unsweetened vanilla almond milk (have not tried with other milks)
  • 1 heaping Tbsp veg vanilla protein powder (have not tried with regular whey protein)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  • 3/4 dark chocolate bar (I used sea-salt, almond dark chocolate)


Pre-heat oven to 350 degrees.

In a food processor, add all ingredients except for the chocolate. Pulse to help break apart the chickpeas, then blend until smooth. Stop a few times to scrap the sides of the processor to assure all pieces of chickpea are well blended and incorporated.

Once smooth, lightly grease a springform pan and evenly distribute the batter. Roughly break apart the chocolate bar (may use chocolate morsels or chips instead). Add the chocolate on top of batter and lightly press down. Top with a small pinch of salt.

Bake for ~35 minutes. The top should start to be a light golden brown. Let cool for 10-15 minutes before serving!


Super Easy Elvis Cookies

Happy Super Bowl Sunday everyone! I hate to be a Debbie downer, but I am not even remotely thinking about the super bowl today. After spending the day at the golf tournament yesterday, today has been focused on catching up with cleaning, cooking, meal prep, and testing a few recipes! With Valentine’s Day coming up, I wanted to get a good dessert post up just incase you are planning to cook or bake for your special someone!


Side note…. I love Valentines Day! I know it’s cheesy and there were probably times in my life where I wasn’t that excited about it, but there is something about spending a day talking about love, flowers, and chocolate that I can’t resist! I mean the day consists of things that I love — my hub, yummy chocolate or desserts, good food, the color red, and flowers! I’m sorry if you are someone who dreads this holiday… maybe just skip to the recipe?

I’m not sure what the hub and I are doing this year, but most likely I will be in charge of the dessert. Desserts are some of my favorite things to cook and experiment with. As much as Jeff likes a decadent dish, I always try to put a little healthy spin on it! The cookies I’m going to share with you today are super simple, easy and quick to make, and absolutely delicious! I love peanut butter, banana, and chocolate combinations, hens the name of the cookie! There is no added fat in these cookies; the peanut butter and egg provides plenty! I also don’t use any dairy and chose whole wheat flour as my base!


Give these lovely little delights a try, and I hope your Valentine’s Day is filled with lots of love! Oh.. and enjoy the game tonight.

Super Easy Elvis Cookies


  • 1 1/2 brown bananas, mashed
  • 2 Tbsp light brown sugar, packed
  • 1 cup whole wheat flour
  • 1 egg
  • 2 Tbsp peanut butter (or nut butter of your choice)
  • 1/3 cup rolled oats
  • 1/2 tsp cinnamon
  • 1/4 tsp pure vanilla extract
  • pinch of salt
  • 1/4-1/3 cup dark chocolate chips


In a large bowl, combine your mashed banana with brown sugar, cinnamon, pinch of salt vanilla, peanut butter, and egg. Stir until sugar is well incorporated and peanut butter is smooth throughout the mixture.

Add the whole wheat flour and oats. Mix well until there aren’t any lumps. Fold in the dark chocolate chips. On a greased baking sheet, spoon out about 1 Tbsp of the cookie mixture about 1 1/2 inches apart. The cookies will not spread much! Bake at 375 degreed for about 10 minutes. Let cool on a cooling rack for 10-15 minutes and enjoy!


Peanut Butter Protein Cookies

How about a recipe? I haven’t posted one in a while and this one is just too good not to share. We all know I love a good “mock cookie pie”. Well, how about just a mock cookie? These cookies are filled with protein and just sweet enough to give you that cookie feeling. I’m a lover of all things chocolate (except chocolate cake… is that weird?) so of course a few dark chocolate morsels are sprinkled in there as well! Bust out your food processor and give these little guys a try!

The base of these cookies is of course, chickpeas! Talk about something that is versatile in use. I love chickpeas for fresh summer salads, fillers for chicken salad, and as a great alternative for flour in decadent desserts. This is an easy way to bump up the protein content of your desserts and replace plain flour that doesn’t have much nutritive value.

Honey gives these cookies a little sweetness, and oats add as a binder so they cookie stays semi-firm. They are very moist, there is no way around it, so make sure you give them enough time to bake and form together!

Peanut Butter Protein Cookies 


  • 1 can chickpeas, rinsed
  • 1/3 cup honey
  • 1/3-1/2 cup chunky peanut butter (so salt added)
  • 1/2 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch of salt
  • dark chocolate chunks  (I used about 1/3 cup)

Preheat your oven to 350 degrees.

In a food processor, blend your chickpeas, honey, peanut butter, vanilla, baking power, cinnamon, and salt. Stop and scrape the sides as needed and blend until completely smooth. Once your batter is free of chunks or any remnants of chickpea skins, fold in your chocolate chunks. Don’ blend these or they will become too fine!

On a greased cookie sheet, place your cookies 1-2 in apart (they don’t really spread out much). My cookies were about the size of a ping pong ball.

Cooking time is a little rough with these, depending on how great your oven is or the type of cookie tray. Check after about 12-15 minutes. Cookies should be slightly golden brown on the bottom and able to be lifted off the sheet without completely breaking in half. If they still feel overly soft, bake for about 3-5 minutes for a total of about 18-20 minutes. Let cool for 15-20 minutes before eating! They will keep in the refrigerator for up to a week and a half! Personally, I think they taste best cold (tastes like raw cookie dough when cold!). Enjoy 🙂


Easter Dessert Made Simple, Chocolatey Banana Cake with Walnuts

Happy Easter everyone! It seems as though over the years Easter has obtained quite the reputation for chocolate, Easter baskets filled with candy, decadent pastries and desserts, and Easter egg hunts with jelly bean and candy-filled eggs. Well… even though I did cave and buy a bad of Reese’s peanut butter eggs (primarily because my husband asked where the Easter candy was in our house), I still wanted to make an Easter brunch dessert that was chocolatey and satisfying but lighter and more tummy friendly!


Pastries and desserts often contain a lot of butter and a lot of sugar, which is perfectly fine in moderation, but typically we are not deciding between the candy, the chocolate, the danish, or the Easter bread… we are usually trying a little of all 4. For my dessert, fat it minimal, but flavor is still fully there! I use a base of over-ripe bananas to add moisture and sweetness. Whole wheat flour provides a little more density and fiber to this cake, but if cooked right will not dry it out whatsoever. Don’t worry, I didn’t forget about the chocolate! A few chocolate chips were added for those who desire chocolate to consider a dessert a dessert. Walnuts were also added for a little crunch!

This cake looked so delicious last night, that I couldn’t even wait until today to try it out! I hope you enjoy my Chocolatey Banana Cake with Walnuts, and have a happy Easter!

Chocolatey Banana Cake with Walnuts:


  • 2 over-ripe bananas, mashed until fairly smooth
  • 1/2 cup brown sugar, not packed
  • 1 whole egg
  • 1/2 cup unsweetened almond milk
  • 1 tsp canola oil
  • 1 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1 1/2 cups whole wheat flour
  • pinch of salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts

Preheat your oven to 350 degrees.

In a large bowl, combine your mashed bananas with the brown sugar, egg, almond milk, and canola oil until the sugar is well incorporated and there aren’t any lumps. Add all of the dry ingredients (flour, baking powder, cinnamon, salt) and mix until well combined. Add your chocolate chips and walnuts by lightly folding them into the batter so they are well distributed.


Lightly spray your bunt pan (or another type of cake pan; baking time may differ though), and add in your batter evenly. Bake for ~35 minutes or until the top of your cake is fairly firm and lightly brown. Let cool for 5-10 minutes before flipping over onto a serving platter. Serve warm and enjoy!