Perfect Paleo Banana Bread

Perfect Paleo Banana Bread

I originally shared this Paleo Banana Bread recipe in 2013. It’s received hundreds of glowing reviews and remains one of the top three recipes on my blog…for good reason! It’s easy to prep with no mixer required, has short ingredients list, is gluten-free and Paleo-friendly and tastes delicious. I’ve made this recipe over and over again and I’m always amazed by how similar it tastes to regular banana bread.

Banana bread lends itself so well converting to Paleo Banana Bread for a few reasons.

  1. The bananas are already so naturally sweet that you don’t need to add much more to it.
  2. Banana bread is so versatile in general. I’ve gotten pretty crazy with modifications to regular banana bread in the past and it’s very forgiving.
  3. The bananas add so much moistness to the bread and they’re a perfect complement to the more dense almond and coconut flours.

I used this recipe from Comfy Belly as my base to create my Paleo Banana Bread recipe and modified based on multiple rounds of testing and intuition. My main changes included reducing the number of eggs to improve texture, adding some additional spices, switching coconut oil for the olive oil and a few other small things.

I loved the way this Paleo Banana Bread turned out and I am pretty confident that you could serve this to anyone – regardless of their dietary preferences or restrictions – and it would be a winner!

Perfect Paleo Banana Bread
Perfect Paleo Banana Bread


  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon of kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup of almond flour
  • 1/4 cup of coconut flour
  • 2 tablespoons melted coconut oil
  • 2 large eggs
  • 2 very ripe medium to large bananas, mashed
  • 1/4 cup of maple syrup
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)
  2. In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
  3. Add wet ingredients to the dry and gently mix together until combined. Do not overmix.

You can find complete recipes of this Perfect Paleo Banana Bread in

Slow Cooker Cinnamon Roll Pull Apart Bread

Slow Cooker Cinnamon Roll Pull Apart Bread

Slow Cooker Cinnamon Roll Pull Apart Bread is a simple recipe that combines the best part of your favorite monkey bread and homemade cinnamon rolls in a perfectly snackable treat cooked in your crockpot. Ooey gooey, soft and buttery sweet cinnamon roll morsels that you pull apart in little bite-sized pieces. Pure heaven!

We are so excited to be partnering with International Delight® to bring you another fabulous recipe. I don’t know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets. So, of course when I started thinking about the frosting for this recipe I thought of International Delight.

My whole family loves cinnamon rolls, but to be honest some days I am just not about making and rolling out dough. Last weekend I wanted something that was just as fabulous but something sooo much easier. So, I decided to create a bite size cinnamon roll drizzled with the most amazing frosting. Truly like a bite of your favorite cinnamon roll.

It all starts out with freezer dinner rolls they are utterly convenient but if you prefer you can just whip up a loaf of homemade bread dough and substitute that. The dough balls are coated in butter and tossed in cinnamon sugar. They are cooked in the crockpot and the sugar becomes ooey gooey delicious! As if they aren’t perfect enough they are topped with a cream cheese frosting that will blow your mind.

My family loves finger food so I have to say this pull apart bread was absolutely heavenly. A sweet and tender bite size pastry bursting with spicy sweet cinnamon and covered in the most glorious cream cheese frosting. We all stood around the slow cooker and devoured these little tasty treats. It is the easier cinnamon roll ever.

Ok, so it is not rolled up but the dough is rolled in cinnamon sugar and inspired by the illustrious cinnamon roll so I decided to keep the name.

Slow Cooker Cinnamon Roll Pull Apart Bread
Slow Cooker Cinnamon Roll Pull Apart Bread


  • 24 frozen dinner rolls
  • 2 sticks (16 tablespoons) butter. melted
  • 1 1/2 cups packed light brown sugar
  • 3 tablespoons ground cinnamon

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons International Delight French Vanilla Creamer
  • 1/4 teaspoon salt


  1. Place frozen dinner rolls on clean counter top or cutting board to thaw enough to cut, about 15-30 minutes.
  2. Meanwhile: melt butter in medium bowl and prepare cinnamon sugar.
  3. To prepare cinnamon sugar, combine brown sugar and cinnamon in a 1 gallon resealable plastic bag. Seal and shake to combine.
  4. Add 1/4 cup of melted butter to the bottom of a 6 quart slow cooker
  5. brush butter up the sides or use a paper towel. Set aside.
  6. Using clean kitchen shears, cut dinner rolls into 1/4’s. Place a handful of the cut rolls into the butter.
  7. Stir to coat. Remove from butter and toss in cinnamon sugar.
  8. Place half of the cinnamon roll bites into the slow cooker in an even layer.
  9. Repeat to make 2 even layers. Pour any remaining cinnamon sugar over top and pour remaining butter over top.
  10. Cover and cook on high for 1 1/2-3 hours (mine were perfect at 1 hour 45 minutes).

You can find complete recipes of this Slow Cooker Cinnamon Roll Pull Apart Bread  in



Start the apple season off with some Gluten Free Apple Pull Apart Bread.  This trendy bread is a mix between a cinnamon roll and cinnamon loaf bread.  Now you can enjoy a gluten free apple pull apart bread that is also dairy free, egg free, nut free and Vegan.

Apples showing up in Fall means we’ll start the long transition to cooler weather. Apple and pumpkin recipes are popping up everywhere. I even asked all of you what you’d like to see next, either pumpkin streusel muffins or this apple pull apart bread. And DANG. Apple kicked some serious butt leave the poor pumpkin muffins in the dust. But I can’t blame you. I’ve seen so many version of apple pull apart breads lately on Pinterest. This is one of those ‘must try’ recipes. After all, it must be good if everyone else trying it. <—– peer pressure. gotta love it, right? 😉

I love fall but always find myself struggling a bit to make that transition. I feel like I just got the hang of having 2 energetic boys home all Summer. It’s like we just figured out what to expect, and then things change with school starting. School is not going to be a picnic in the park, or so I’ve heard. I’ve been told by the parents of older kids, 2nd grade is hard. The homework is different and the curriculum also includes first communion and first reconciliation (our school is Catholic)

So it’s a transition in season and in life.




  • 3 cups gluten free white all purpose flour mix
  • 1¼ cup + 2 tbsp milk of choice
  • 1 rapid yeast packet or 2½ tsp
  • 3 tsp xanthan or guar gum (omit if mix already contains gum)
  • ½ tsp salt
  • ¾ cup sugar
  • 2 Tbsp melted vegetable shortening + extra for parchment paper


  • 3 Tbsp shortening
  • 3 small apples (thinly cut)
  • ¾ cup brown sugar
  • 2½ tsp cinnamon

Glaze (optional)

  • 1 cup powdered sugar
  • 4 tsp water


  1. Heat ¼ cup of milk of choice to 100 degrees. Add yeast and set aside for until foaming.
  2. Mix all dry ingredients for the dough. Combine yeast, melted shortening and remaining milk of choice.
  3. Vigorously mix ingredients by hand for 10 minutes or stand mixer for 5 minutes to help activate gum. Cover bowl and let dough rest for 10 minutes. Work on apples while waiting.
  4. Wash, peel and core apples. Thinly slice apples into small bite size bits, set aside until needed.
  5. Lightly grease a sheet of parchment paper the size of a baking sheet. With greased hands, gently press out dough to form a rectangle approximately 16×20 inches.

You can find complete recipes of this APPLE PULL APART BREAD in

Toffee Pecan Shortbread Cookies Recipe

Toffee Pecan Shortbread Cookies Recipe

These. cookies. are. delicious. End of Story. You must have these Toffee Pecan Shortbread Cookies on your holiday trays, or just make them because you need something yummy to eat! You know the classic Snowball Cookies, aka—Mexican Wedding Cookies and Russian Teacake Cookies? That’s pretty much these but kicked up a notch with toffee pieces. Delicious! I have also made these with just toffee pieces and mini chocolate chips. Also de-lish. But I forgot to photograph them and I gave them all away. Well, okay, I tasted one, too. 😉

I found the recipe/idea for these cookies at Susan’s Farmgirl Fare. I never realized Susan is just a hop, skip and a jump from me here, but I’ve been enjoying her photographic blog for a while now and she always has yummy food and recipes to share. Susan adapted this recipe for somewhere else, you can check out her link and see her shortbread cookies, too.

After making some just like hers, with the toffee and mini chocolate chips (and forgetting to photograph them), I decided to try them with toffee and pecans.

Toffee Pecan Shortbread Cookies Recipe
Toffee Pecan Shortbread Cookies Recipe


  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup pecans, finely chopped and every so slightly toasted
  • 3/4 cup English toffee bits, such as Heath
  • 1 oz. good quality chocolate, melted (optional) or add mini chocolate chips to the dough


  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
  2. Cream the butter and powdered sugar together until smooth, 1-2 minutes. Beat in the vanilla, then add the flour and salt just until combined. Stir in the pecans, toffee (and chocolate chips, if adding).
  3. Form into small balls (1/2 oz. each) and place on baking sheet. (They don’t spread too much, so you can do at least 20 per sheet.) I flattened them slightly with a flat glass lightly coated with powdered sugar, but you don’t have to do that.

You can find complete recipes of Toffee Pecan Shortbread Cookies Recipe in

Lemon Drizzle Cake

Lemon Drizzle Cake

I don’t have an office.

99% of my meetings are held in cafes & restaurants all over London. Mostly people are adventurous & like trying little independent places, but every now & then you find yourself a Starbucks addict.

I don’t mind Starbucks. They have big comfy chairs & free wifi… but the food?

Half filled paninis, dried out old brownies, fatty muffins, no thanks.

I sat happily through my meeting with an over-priced cup of tea while Claire (the woman I was meeting) sipped her frothy coffee bonanza thing and chatted about her company. When she finally dug into her waiting slice of cake, she rolled her eyes & exclaimed “Oh don’t Starbucks just make the best lemon cake in the world?!”

“Mmmm” I mumbled, not wanting to be rude…. then changed my mind. I disagreed and told her she needed to try real lemon cake.

I promised to make her one for our next meeting.

So at the end of last week I whipped up a lemon loaf, drizzled it in its lemony glaze & popped it into her office.

Lemon Drizzle Cake
Lemon Drizzle CakeLemon Drizzle Cake



  • 3 large eggs 6oz (170g)
  • self raising flour 6oz (170g)
  • caster sugar 6oz (170g)
  • unsalted butter (room temp) 6oz (170g)
  • Zest of 2 lemons
  • *If using food processor add 1 small tsp baking powder


  • Juice of 2 lemons (the ones you zested)
  • 4oz (110g) powdered sugar
  • Grease a bread tin (about 24 x 10.4) & pre-heat your oven to 180C/350F.


  1. Cream together your cake ingredients until you’re left with a nice smooth cake batter. Pour into your pan & bake for about 30-35mins. While you’re waiting, mix together your icing sugar & lemon juice until totally smooth, pop it to one side. After 30mins check the cake by inserting a skewer into the middle, if it comes out clean it’s done. If not, give it a few mins more. When it’s ready use your skewer to poke holes all over the cake, all the way down to the bottom. Pour over your lemon glaze

You can find complete recipes of this Lemon Drizzle Cake in



This recipe was born out of a dream. It all started with a plead by Food52 contributor Sarah Jampel in her article about dutch crunch. She requested for someone to create chocolate bread with a matcha dutch crunch crackle and that request got my wheels turning. I began to picture what this kind of loaf would actually look like. Understanding that a matcha dutch crunch topping would brown and diminish its vibrant green color, I then pictured a matcha bread with a chocolate dutch crunch topping instead. In my minds eye, I could envision this combo having an uncanny resemblance to a turtle. I got to developing the recipe and late that night I dreamt of shaping this matcha bread into little turtle rolls with a chocolate dutch crunch topping for their shell. I woke up Monday morning, May 23rd, to find out through Instagram that it just so happened to be World Turtle Day. Destiny had dawned – these little matcha milk bread turtles were meant to be and nothing was going to stop me from bringing them to life in time for them to be celebrated and make their world debut on #worldturtleday!

I have always been a huge dutch crunch fan. I went to high school down the street from a bakery that was infamous for its dutch crunch rolls (sadly the owners of this bakery have since retired & closed their doors). Many of my meager high school student lunches consisted of one of those famous dutch crunch rolls with a little pack of cream cheese. Considering my history with dutch crunch, I felt qualified to take on the challenge that Sarah Jampel had put out into the inter-webs. It was as if this matcha/chocolate dutch crunch torch had been placed directly in my hand and it was now my duty to bring her crazy request to life.




  • 3 tbsp flour
  • 1/4 cup water
  • 1/4 cup milk


  • 270g bread flour (we use King Arthur Organic)
  • 100g sugar
  • 12g matcha (we use Encha)
  • 5g instant yeast we use Saf Instant Gold)
  • 4g fine grain salt
  • 4g non-fat dry milk powder (we use Now Foods Organic)
  • 70g whole milk, room temperature
  • 1 tsp vanilla extract
  • 1 egg, room temperature & whisked
  • 28g unsalted butter, melted & cooled


  • 90g white chocolate, finely chopped
  • 12 black sesame seeds
  • 1 1/2 tsp active dry yeast
  • 1/4 cup warm water
  • 1 tbsp sugar
  • 1 1/2 tsp vegetable oil (we used avocado oil)
  • 1/2 tsp salt
  • 1/3 cup rice flour (use white or brown rice flour- not Mochiko sticky rice flour)
  • 1 tbsp cocoa powder
  • sugar for sprinkling



  1. In a small saucepan, whisk together the water, milk & flour – whisk until no lumps remain
  2. Heat this mixture over medium low heat, stirring constantly. The mixture will thicken & streaks from your whisk will appear, this usually takes about 3-5 minutes
  3. Remove from the heat & transfer the mixture from the saucepan to a clean bowl – let cool to room temperature


  1. Whisk together the flour, sugar, matcha, instant yeast, salt & milk powder in the bowl of your stand mixer
  2. In a small bowl, whisk together the milk, vanilla, egg & the cooled tangzhong
  3. Add the liquid ingredients to the dry ingredients & with the dough hook knead blend for a few minutes until just combined (scraggy dough is okay)
  4. Add the melted butter & knead the dough for about 7-10 more minutes – it will feel elastic & slightly sticky
  5. Knead the dough into a ball shape & place into a greased bowl. Cover & place in a warm place to rise for 1 1/2 hours

You can find complete recipes of this MATCHA MILK BREAD TURTLES in



Bright, tangy rhubarb puree meets sweet and buttery shortbread. These single-serve rhubarb tarts are a simple yet elegant dessert, perfect for mother’s day or any celebration! Jump to the recipe here, or read on.

Rhubarb: a fruit, born into the body of a vegetable. While it might look like celery on the outside, it’s what’s inside that counts.

Rhubarb is one of my favorite Spring offerings. Sure, it starts out as a sour, stringy stalk, but with a little help it can do so many things. It makes the most refreshing, pink cocktails this side of blood orange season, its tartness is a welcome ray of sunshine in any dessert, and it’s pretty as all get out. What’s not to love?

Also, it makes a mean rhubarb tart. Not that I’m biased, or anything.

This dessert was inspired by Spring (rhubarb season!) and also Mother’s Day, which happily coincide. My first instinct when it comes to mother’s day is chocolate… but this year, I’m making brunch for several moms I know, some of whom (not naming any names here) DON’T LIKE CHOCOLATE. It’s shocking, I know.

Fortunately, I have a plan B, and it’s nearly as good as chocolate (nearly): rhubarb tarts, with fresh berries, chopped pistachios, and toasted meringue. They look so pretty, people might not believe you when you say you made them. But you totally did, because they’re totally not that hard.


For the rhubarb filling (makes about 1 cup):

  • 7oz (about 1¾ cups chopped, or 200g.) rhubarb, cut into ½ inch pieces
  • ½ cup (100g.) granulated sugar, or more to taste
  • ¼ cup water
  • 1 tsp. fresh sqeezed lemon juice, plus more to taste
  • ½ TBSP powdered fruit pectin

For the shortbread crust (makes enough for four 4inch tart shells, with some dough leftover that can be used to make cookies. You might be able to get as many as six tarts out of it, if you try. If you only want to make a couple of tarts, you can halve the recipe):

  • 1¾ sticks (14 TBSP, or 7oz.) unsalted butter, room temperature
  • ½ cup plus 1 TBSP (115g.) granulated sugar
  • 1 tsp. pure vanilla extract
  • ½ tsp. pure almond extract (optional)
  • 1¾ cups (245g) all-purpose flour
  • pinch of fine grain sea salt
  • ½-3/4 cups (2.5 – 3.5oz.) raw almonds, finely chopped (optional — or roasted and shelled pistachios, or other nuts)

For the Italian meringue (optional — see recipe notes):

  • 3 large egg whites (about 100ml), room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup water
  • ½ tsp. vanilla extract
  • ¼ tsp. lemon juice (or cream of tartar)


  • Fresh berries of choice (I used raspberries)
  • Chopped pistachios (or almonds, or other nuts)
  • A few small leaves of mint (optional)
  • Fresh whipped cream (optional, as an alternative to the Italian meringue — see recipe notes)

For the rhubarb filling:

  1. Combine all the ingredients in a large, non-reactive saucepan (ie., stainless steel or nonstick, NOT aluminum or cast iron as metals like these can react with the acids and create an off flavor).
  2. Place over high heat, and bring to a rolling boil, stirring frequently with a wooden spoon. Cook until the rhubarb has broken down, and there are no whole pieces still visible (about 5-8 minutes). Remove from the heat.
  3. You can leave the filling like this, or very carefully puree it with an immersion blender, or regular blender. Always use caution when pureeing hot liquids, as they have a tendency to spatter. If the rhubarb mixture is too shallow in the pot to submerge a stick blender, transfer it to a tall glass measuring cup before pureeing. You can test the puree by dipping a spoon into it and placing it in the freezer for a couple of minutes to cool. If the puree is too tart for your taste, add a bit more sugar. If you’d like it more tart, add a few more drops of lemon juice.
  4. Pour into a clean jar, let cool completely, and store in the fridge until needed. (Puree will keep for up to two weeks. Makes about 1 cup, which is about twice what you’ll need for four tarts, but is delicious stirred into ice cream, yogurt, or oatmeal, too.)


Bananas Foster Bread Pudding Recipe

Bananas Foster Bread Pudding Recipe

I combined two New Orleans classic desserts into this Bananas Foster Bread Pudding Recipe. It’s rich, buttery, and moist with a distinct flavor that will keep you going back for bite after bite!

This Bananas Foster Bread Pudding Recipe that I developed always reminds me of 1. New Orleans and 2. my husband. We used to go to New Orleans once a year before we had children. New Orleans is what I consider to be the original ‘foodie town’. There is just such unique and inspiring foods and my inspiration for this Bananas Foster Bread Pudding Recipe. From gourmet to rustic, you can find food for any palette… and then some. We always have to visit our favorites, then try at least one new restaurant and one new food every visit.

The NOLA culinary adventure never disappoints.

Bananas Foster Bread Pudding Recipe
Bananas Foster Bread Pudding Recipe


  • 10 cups dry bread, cubed (approximately 1 pound loaf of french
  • 2 cup whole milk*
  • 14 ounce can sweetened condensed milk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon butter extract
  • ⅛ teaspoon salt
  • ½ teaspoon cinnamon
  • 5 bananas cut into 1 inch slices**
  • 1 cup brown sugar
  • ½ cup butter – no substitutions
  • 4 tablespoon rum
  • 1 cup chopped walnuts or pecans (optional)


  1. Cube bread, place on a sheet tray and bake on 200 degrees F for 10 minutes.
  2. Wrap heavy aluminum foil around bottom of 9 inch spring-form pan. Spray inside of pan with non-stick vegetable spray. Heat oven to 375 degrees and melt butter in oven in the spring form pan. Remove from oven and sprinkle brown sugar evenly over butter.
  3. Slice bananas and soak in rum 3 to 4 minutes. Place banana slices in pan over butter and brown sugar starting in the center of pan. Cut bananas to fit any gaps. Pour the rum that you soaked bananas in over the bananas in springform pan.

You can find complete recipes of this Bananas Foster Bread Pudding Recipe in