Coconut Banana Bread with Lime Glaze

Coconut Banana Bread is perfect for anyone who wants to expand their banana bread horizons! The tangy lime glaze cuts the sweetness of the bread and adds a nice citrus kick!

For the bread:

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¼ cup softened butter
  • 2 large eggs
  • 3½ very ripe bananas, mashed
  • ¼ cup plain greek yogurt
  • 3 tablespoons lime juice
  • ½ teaspoon vanilla extract or vanilla bean paste
  • ½ cup + 1 tablespoon unsweetened organic coconut flakes, divided (I love this kind the most!)
  • 1 teaspoon coconut extract
  • 1 teaspoon lime zest

For the glaze:

  • ½ cup powdered sugar
  • 1½ tablespoons freshly squeezed lime juice

  • Preheat oven to 350° and grease a 5-inch loaf pan. Set aside.
  • In a medium sized bowl whisk together the flour, baking soda, and salt.
  • Place sugar and butter in an electric mixer or large bowl and beat together until well combined. Add in the eggs one at a time, beating well after each one.
  • Add the banana, yogurt, lime juice, and vanilla, and beat until incorporated.
  • Gradually add in the dry ingredients and beat at a low speed until just blended.
  • Fold in the ½ cup of coconut.
  • Spoon mixture into the loaf pan and sprinkle the top with the extra 1 tablespoon coconut. Bake at 350° for 1 hour, or until a toothpick comes out clean.
  • For the glaze, mix together powdered sugar and lime juice with a whisk and set aside until the bread has baked.
  • Cool for 10 minutes in a pan on a wire rack before removing your bread from the pan.
  • Drizzle glaze over warm bread, then let cool completely on a wire rack before digging in. Enjoy!

I hope you’ll try this recipe out whenever you feel like doing something a little different with your ripe bananas 🙂 This was a hit with everyone who tasted it, and it’s a perfect pre-summer treat to enjoy for a snack or for breakfast.

Orange Honey Cake: A Citrus Treat for Spring

An Orange Honey Cake is a deliciously subtle springtime staple! Flavored with honey, orange, and spices, it’s a simple but delectable treat that perfectly complements a cup of tea or coffee. It’s moist, perfectly sweet, nicely spiced, and the best part: it’s so easy.

Honey and orange both scream Spring and adding a few flowers into the mix really livens things up as well — as undemanding as this recipe is, it’s so easy and fun to add things to it to make it feel like a celebration.

  • 1 cup raw organic honey
  • ¼ cup orange juice
  • 2 large eggs
  • 1 tablespoon orange zest
  • 1 ½ cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 2 tablespoons melted butter
  • confectioner’s sugar and flowers for garnish (optional – but pretty!)

  • Preheat oven to 350°. Grease an 8″ round cake pan.
  • Sift together flour, baking soda, and baking powder in a mixing bowl.
  • In an electric mixer or separate bowl, beat honey, eggs, butter, and orange juice until well incorporated.
  • Gradually add in the dry ingredients and blend until just incorporated, being careful not to over-mix.
  • Pour batter into prepared pan and bake for 30 minutes, or until the cake is set and a toothpick comes out clean. Let cake cool in the pan for about 10 minutes until setting it free and leaving it on a wire rack to cool completely.
  • Garnish with confectioner’s sugar and a few fresh flowers if desired before serving, and enjoy!

This is a cake that gets even better after it sits awhile, so don’t worry about having to eat it all the same day! I find the cloves and ginger really complement the brightness of the orange flavor mixed with the warmth of the honey… if you’re a fan of no-fuss and relatively basic treats, give this a try! I hope you enjoy it.

Hopefully everybody had a lovely & peaceful Easter weekend. Celebrate your next spring event with this deliciously simple honey cake and let me know what you think in the comments! 🙂

Cookie Butter Blondies

Who doesn’t love cookie butter?! In case you might live under a rock or maybe just haven’t had the privilege of experiencing the sheer joy that is digging a spoon (or your finger, we’re all human) into a jar of this creamy, irresistible spread and going to town, I highly recommend you get your hands on some of this stuff! Trust me, you will thank me later.

The consistency of cookie butter is very similar to peanut butter — this recipe here is almost like making one big batch of peanut butter cookies (although it’s not quite as quick and easy as these peanut butter cookies). The dough will get kind of crumbly by the time everything is in the mix, but don’t let it freak you out or make you think you’ve done something wrong, this is just the way it is given the consistency!

This is the perfect treat for anyone who loves blondies, cookies, cookie butter… really, pretty much anyone with a sweet tooth. They are chewy and slightly nutty from the cookie butter itself — and absolutely heavenly when warm from the oven.

  • 1 ½ sticks of butter at room temperature
  • 1 cup cookie butter or Biscoff spread
  • 1 ¼ cup brown sugar, packed
  • ¾ cup white sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 3 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips

  • Preheat oven to 350° and grease & flour a 9×13-inch baking pan.
  • In an electric mixer or large bowl, cream together the butter and cookie butter. Add sugars and continue mixing until fluffy.
  • Beat in the egg, egg yolk, and vanilla extract or bean paste.
  • Gradually add in the flour, then add in baking soda and salt. Mix until incorporated.
  • Fold in chocolate chips and spread the batter into your prepared pan. You can even scatter a few right on top for some extra chocolate goodness.
  • Bake for 15-20 minutes or until slightly golden brown. Place the pan on a wire rack until completely cool, then slice into squares and dig in!

Let me know in the comments if you’re as addicted to these as I am! Be sure to pin it for later and follow me on Pinterest and Instagram as well 🙂

Instant Aromatherapy: DIY Lavender Rose Sugar Scrub

Ready to entice your senses, pamper your skin, and spend very little money doing so?

Behold, delicate readers:

A coconut oil-based scrub made with plain old sugar, dried lavender, crushed rose petals, and a couple drops of peppermint essential oil. That’s it!

Lavender is perfect for a scrub because it’s known as an herb that can help with stress relief, headaches, and even depression in some individuals. It has a subtle and relaxing scent that’s ideal for a bath or just simply to breathe in at the end of a long day. Rose petals add a little magic as well, promoting love, compassion, and beauty. Peppermint essential oil sharpens the mind and just has the cleanest smell — perfect to use for a body scrub, although you can substitute any kind of oil you like if you’re not a peppermint fan. Vanilla or almond would work wonderfully as well!


I made a small batch of this, but feel free to double up on measurements should you want to make a larger scrub. This would also be perfect as a gift, especially since it’s homemade using simple & real ingredients. I used dried lavender, but fresh will work just as well. You could probably use fresh rose petals as well, but I opted for dried since I already had some on hand and they’re easier to crush up when dried, in my opinion.

You will need:

You can either throw everything into a food processor and blend it that way or crush up your lavender & rose petals in a mortar and pestle and transfer it into a bowl along with the mixture of sugar, coconut oil, and peppermint essential oil. If you find your scrub is too coarse, add a little more coconut oil. Be careful putting in the essential oil, as peppermint has a very strong smell and too much would overpower the subtlety of the lavender and rose. I only used about 2 little drops. After everything is blended together, pour your scrub into an airtight jar and seal it up. That’s it! A quick and easy scrub to give your bod a little love.

Let me know what you think in the comments section! Be sure to pin this for later and follow my blog on bloglovin’ to stay on top of every update 🙂

Cinnamon Banana French Toast


I don’t eat sweet breakfasts often enough. I love the idea of them, but sometimes it just seems like too much fluff — that is, until I dig in and realize what I’ve been missing. This morning, I had a hankering for a sweet breakfast.

I spy 1 ripe banana and 1 loaf of fresh bread from the bakery with my little eye. Hmmm… only one thing to do.


This is a ridiculously easy recipe you can throw together quickly if you’re looking for something with minimal effort but fantastic results. You’ll only need some key ingredients that are probably already in your kitchen!


  • Bread (I used a thickly-sliced multi-grain, but use any kind you prefer)
  • Eggs (adjust the amount for however much french toast you want to make — I used 2 for my short stack here)
  • A splash of milk
  • 1 tablespoon cinnamon
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • 2 tablespoons butter
  • 1 tablespoon raw organic honey
  • Optional: walnuts for garnish
  • Pure maple syrup


  • Slice the bananas into small rounds
  • Heat butter and honey over medium-low heat in a skillet
  • Combine cinnamon, sugar, and nutmeg together in a small bowl and coat both sides of the banana slices in the mixture
  • Cook the bananas in the skillet until golden brown on each side. Set aside.
  • To make the french toast, combine eggs, milk and about 1 teaspoon of cinnamon and a ¼ teaspoon nutmeg in a bowl and coat both sides of bread in the mixture. Adjust the measurements depending on how much french toast you want to make.
  • Cook the french toast in the same skillet with the melted butter and honey and cook until golden brown — a few minutes on each side.
  • Scatter bananas on top of your french toast or even in between layers. Garnish with walnuts if desired and serve with pure maple syrup. Enjoy!