Chocolate Chip Banana Bread Waffles

One of my all time favorite treats growing up was my mom’s chocolate chip banana bread. From helping her make the bread to getting to smell the deliciously sweet aroma from the oven, that banana bread was a staple in my childhood. It certainly helped that bananas have been my favorite food since I learned how to speak (it was one of my first words haha!).

Of course, a lot has changed since then- we’ve all grown up and moved out, but nothing makes me feel quite at home, as does the smell of banana bread. Maybe that’s why I love cooking so much! There’s a comfort in it that brings me right back to that kitchen where so many memories were made.

As I’m not quite able to enjoy one of those slices of banana bread anymore due to health reasons, I decided to whip up something that still gave me that cozy feeling with a Britt twist.


Enter the Paleo Chocolate Chip Banana Bread Waffle! This has got to be one of my favorite waffle recipes to date- and you all know my love affair with the waffle maker! If you’re looking for the taste of banana bread that takes less than 10 minutes and can easily be created while in your pajamas, then this is your recipe.

All you need is the following:

Organic bananas

Organic coconut flour

Organic free-range eggs 

Organic cinnamon 

Organic cacao nibs

That’s it! Just 5 ingredients for a waffle in less than 10 minutes that’s also nut, dairy, and gluten free! I think that’s a win in my book 😉 As I’ve mentioned before, I definitely think everyone should eat to what feels right for him or her individually, but I like to make recipes that can fit everyone’s taste buds…I want everyone to feel included!

So check out the recipe below and let me know what you think! 🙂

Paleo Chocolate Chip Banana Bread Waffle

Serves 1


  • 1 organic banana
  • 2-3 tbsp organic coconut flour
  • 2 organic free-range eggs
  • 1 tsp organic cinnamon
  • 2 tsp organic cacao nibs
  • Ghee/coconut oil to grease your waffle maker if it’s not nonstick
  • *Option* for extra protein, throw in a scoop of Vital Proteins!


  1. Preheat your waffle maker and grease it according to directions.
  2. Place all of the ingredients except for the cacao nibs into a blender and blend until smooth.
  3. Remove lid and add cacao nibs. Stir until evenly distributed.
  4. Once waffle maker is heated, pour batter onto the waffle griddle and follow directions of your waffle maker. I use the Presto, so it takes about 4-5 minutes until a waffle is ready.
  5. Remove from the waffle maker and top with your favorite toppings!

Apple Pie Paleo Oats (Appaleoats)

Goes apple picking one weekend. Comes home the proud new mama of 5 lbs of organic apples.

Yes, 5 lbs.

Needless to say, I’ve been on an apple-recipe marathon since Saturday, and I don’t see it stopping any time soon!

One of the recipes I decided to whip up is all sorts of deliciousness snuggled into a bowl of cozy fall flavors. You ready for this? Appaleoats (a.k.a. apple + paleo + oats!).

Yep, you heard it right! Apple crisp in the form of paleo oats (and yes, that means there are no actual oats in there!), and you’re going to want to make this ASAP because I’m already on to seconds!


All you need are the following:

Organic apple

 Organic Cinnamon/Apple Pie Spice (I love Primal Palate’s blend, it’s all organic and absolutely delicious!)

Organic Grass-fed Ghee/Organic Coconut Oil (if you’re not vegan, I highly recommend using ghee, it gives it that rich, buttery taste)

Organic Coconut Flour

Organic Free-Range Egg

That’s it! Simple, right? No added sugars, gluten, fake shiz, etc. I like to accommodate everyone’s gut 🙂

Now, you may have noticed that I’ve been saying “organic” a lot in my posts lately. I will dive deeper into this in a post later on (look out for Monday!), but do what you can! It actually can be cheaper to shop organic if you’re going to your local farmer’s market (just make sure they’re certified or use organic practices). I do believe it is better for us and better for the environment, but I understand that it’s not better for everyone’s banking accounts at times. Another great option is Trader Joe’s- their organic selection is very price conscious (except for avocados- get those at Whole Foods because theirs are now cheaper than Trader Joe’s conventional ones!). BUT I digress…I’ll be talking about this on Friday!

Now back to this deliciousness. Definitely prep the apples the night before if you’re short on time in the morning (takes about 30 minutes for the apples, 10 minutes for the “oatmeal”), but if you have some time, the fresher the better!

Enjoy, and let me know what you think!


Serves 1


  • 1 organic apple, skinned
  • 2 tsp organic cinnamon/apple spice blend, separated
  • 2 tbsp organic grass-fed ghee/organic coconut oil, separated
  • 2 tbsp organic coconut flour
  • 1 organic free-range egg


  1. Preheat the oven to 400F.
  2. Chop up the skinned apple and place into a small baking pan.
  3. Sprinkly 1 tsp of the cinnamon/spice blend onto the apples and add 1 tbsp of ghee on top.
  4. Place the baking pan into the oven and bake for 30 minutes, occasionally tossing the apples every 10 minutes or so until done.
  5. Once baked, remove the apple from the oven and mash with it fork. Next, add in the remaining spice, egg, and coconut flour, and mix thoroughly.
  6. Heat a medium skillet with the remaining ghee.
  7. Add apple batter to the pan and cook much like scrambled eggs.
  8. Once the mixture looks crumbly/not so wet, transfer to a bowl and add your favorite toppings!

Paleo Lavender Tea Bread

Are you guys ready for this?





Yep, I went there, and I’m not going back.


I honestly was not expecting this batch (i.e., my first batch) to taste this dang good! Don’t you love it when you nail something on the first go-round? One day over the weekend, I just had an itch to bake, but me being lazy, I had no desire to follow someone else’s directions (might be my aversion to being told what to do…working on that haha!).

So I just threw in a few things that I thought would go together, hoping they worked out! It was my first time baking with a tea too, and I have to say, I was really pleasantly surprised. Teaonic is one of my favorite tea brands- all organic with the best sourced ingredients (and comes in glass bottles which are easily recyclable!).


The flavor I used was the Hair & Nails tea blend, but feel free to use any of their elixirs! They’re so delicious, caffeine-free, and are steeped with only organic herbs (no sweeteners, additives, or stabilizers!).

What else is in this bread, you ask?

Organic Almond Flour

Organic Free-Range Eggs

Organic Coconut Oil

Marine Collagen (I love Vital Proteins for my collagen! They also have a great beef collagen)

Organic Grade A Maple Syrup

Organic Vanilla Bean

A Pinch of Baking Soda

Pretty decent, huh? Give it a try, and let me know what you think! Feel free to tag me and use the hashtag #iyamlove 🙂

Happy Baking!

Paleo Lavender Tea Bread

Serves 10-12


  • 1 ½ cups organic almond flour
  • 2 organic free-range eggs
  • 1/3 cup Teaonic Hair & Nails blend
  • 1/3 cup organic coconut oil, melted
  • 1 scoop Vital Proteins marine collagen (optional)
  • 3 tbsp organic Grade A maple syrup
  • 1 tsp organic vanilla beans, scraped from a vanilla bean pod
  • A pinch of baking soda


  1. Preheat the oven to 375F.
  2. In a small bowl, whisk together the eggs, tea, coconut oil, maple syrup, and vanilla beans.
  3. In a large bowl, whisk together the almond flour, baking soda, and collagen.
  4. Fold in the wet ingredients with the dry ingredients and mix thoroughly.
  5. In a loaf pan lined with parchment paper, pour the batter in and place in the oven.
  6. Bake for about 20-25 minutes.
  7. Remove from the oven and let cool for 15 minutes.


Paleo Pumpkin Oatmeal

Hey kids! How’s your October treating you?

It’s definitely testing my time management skills, but in the best way J I wanted to drop in a say a quick hello and happy Monday with this beautiful paleo pumpkin oatmeal!


Seriously one of my new favorites! Right now, I’ve been eliminating some foods (grains being one of them) per the doctor’s orders to try and alleviate these symptoms I’m dealing with right now while we figure out what’s really up.

You guys know I love my oatmeal (and have absolutely nothing against grains!), but this bowl might be my new favorite! Super easy to whip up and tastes like a bite of pumpkin pie!

Now does that sound dreamy or what?
Let me know what you think! Happy Monday!


Paleo Pumpkin Oatmeal

Serves 1


  • ½ cup organic pumpkin puree (NOT pumpkin pie filling)
  • 2 organic free-range eggs
  • 1 tsp Primal Palate Pumpkin Pie Spice Blend
  • 2 tbsp organic coconut flour
  • Ghee or coconut oil for cooking


  1. Combine pumpkin puree, eggs, spice, and coconut flour in a small bowl and mix until completely combined.
  2. Heat a medium skillet on medium-high with ghee/coconut oil.
  3. Once heated, pour batter onto the skillet and cook much like scrambled eggs.
  4. Once the mixture starts to look more dry than wet (gage it sort of like scrambled eggs), transfer to a bowl and serve with your favorite toppings!

Cinnamon Bun Smoothie Bowl

The leaves are turning. The days are growing shorter. The air has that lovely earthy aroma that warms you from the inside out. Anddddd it’s still hot as summer in NYC.

They ain’t joking about that Indian Summer. It’s a thing!

So while I’m over here trying to build a leaf pile and go frolicking in my flannel and booties, the weather has some other ideas. But I believe you can have your cake and eat it too (actually, if you want to get real precise here, the phrase was originally “you can’t eat your cake and have it too,” but somewhere down the line of language evolution, the two clauses switched…linguistics nerd, can’t help it).

Enter in the cinnamon bun smoothie bowl. All of the delicious and warming flavors of fall in cooling and refreshing smoothie form. Take that, 80-degree heat wave!

Have this bowl as a snack, or throw in some extra collagen to make it a meal, and you’ve covered all your bases!


What’s in this bowl, you might ask? Cauliflower may think it’s the main star, but I’d say that coconut butter and cinnamon also share the lead role. I also added some sprouted almond milk for extra creaminess (coconut milk would work beautifully here as well), and marine collagen for some staying power. Topped with a few of my seasonal favorites too: roasted acorn squash, pomegranate arils, pecan butter (I love Georgia Grinder’s pecan butter!), and pumpkin seeds of course!

So whip up this smoothie, cool down, and grab a seat as we wait for the crisp autumn weather!

Cinnamon Bun Smoothie Bowl

Serves 1


  • ¾ cup organic steamed then frozen cauliflower
  • ½ tsp organic cinnamon
  • 1 tbsp organic coconut butter (I love Artisana Organics’ coconut butter- the best quality ingredients in all of their butters!)
  • 1 cup sprouted organic almond or coconut milk
  • 1 scoop Wild-Caught Marine Collagen (use code: “bananadiaries” for a discount at Further Food for your collagen!)
  • Optional: ¼ frozen banana or ½ tsp ground stevia leaf (it should be green) for sweetness
  • Toppings: roasted acorn squash, pomegranate seeds, pumpkin seeds, your favorite nut butter


  • Place cauliflower and milk in a blend and process until completely smooth.
  • Add in cinnamon, coconut butter, collagen, and sweeteners if needed.
  • Blend until completely mixed.
  • Serve and top with your favorite additions!


Apple Pie alla Mode Paleo Pancakes

It’s the time. September.

One of my favorite times of year- and not just because it’s my birthday month! As much as I love the warm weather and getting tan (sort of), autumn will always be the season I look forward to the most. Call me crazy (doesn’t everyone want eternal summer?), but I just love the trees changing, the air becoming crisper, the smell of the leaves as the fall to the ground, and the warm, cozy feeling when you curl up with a good cup of tea and a slice of apple pie.

That’s fall to me.

Plus there’s just so much to do! There’s apple picking, making the biggest leaf piles to jump in, taking tractor rides through the pumpkin patches, and chilly afternoons baking and watching your favorite kid Halloween movies (Jared knows, every year I get my line up ready for the best Disney Channel Halloween movies to watch. I’m literally 5 years old, and I embrace it!).

So I thought I’d kick this season off with a special twist on one of my favorites: Apple Pie alla Mode paleo pancakes. Yep, dessert for breakfast in the best way!


This stack literally tastes like apple pie. I topped mine with a dollop of coconut yogurt (a.k.a. creamy deliciousness in the form of just coconut milk- full fat- and probiotics) and sprinkled with walnuts and grain-less granola for an extra crunch 😉 Because what’s apple pie without the crust?

Don’t believe that this recipe could possibly taste like apple pie and be gluten-free, grain-free, sugar and sugar substitute-free, and dairy-free? Well, check it out below and let me know what you think J I think your taste buds will be in for a surprise by how delicious and simple this recipe is. Enjoy, sweet friends, and happy fall!

Apple Pie alla Mode Paleo Pancakes

Serves 1 but can be scaled up


Pancake Base:

  • Ghee/coconut oil for greasing pancake skillet
  • 1 tbsp coconut flour
  • 2 tbsp almond flour
  • 2 eggs
  • 1 tsp Primal Palate Organic Apple Pie Seasoning (Saigon Cinnamon, Ginger, Allspice, Cardamom, Nutmeg)
  • ¼ cup almond/coconut milk

Baked Apple:

  • ½ gala apple, skin removed and diced
  • 1-2 tsp ghee or coconut oil
  • ½ tsp Primal Palate Organic Apple Pie Seasoning


  • Walnuts
  • Almond Butter
  • Coconut yogurt (or if you’re not dairy-free, your favorite yogurt!)
  • Grainless Granola (I like Paleo Passion Foods’ granola- I used the Maple Sugar one specifically for this recipe!)
  • More cinnamon


  1. Preheat oven to 400F.
  2. Coat diced apples with ghee and apple pie seasoning.
  3. Place on a baking sheet with tin foil and bake for about 20-25 minutes.
  4. Remove from oven and set aside (turn off oven as well).
  5. In a small bowl, mix coconut and almond flours, eggs, milk, and spices.
  6. Once completely mixed, add in apple chunks. Mix thoroughly.
  7. Heat skillet with a little ghee or coconut oil.
  8. Spoon batter into small circle and cook until you can easily move a spatula underneath the pancake.
  9. Flip pancake and cook for another 2 minutes.
  10. Repeat with the rest of the batter.
  11. Top with your favorite toppings and enjoy!

Coconut Flour Bread

Let’s chat for a hot sec about gluten-free bread. It can be expensive. Like dude how does mixing some “flour” and eggs cost upwards of $20?

If we’re being honest though, I’ve definitely purchased that loaf. Yep, I know. When I first found out that I had an allergy to gluten, the first thing I did was go to gluten-free bread (because being gluten free naturally meant it wasn’t filled with inflammatory ingredients, right? Wrong.).

Looking at the label of a few popular GF brands that were more in my price range, I saw canola oil (canola oil contains Omega-6 fatty acids, which have been known to cause inflammation * *), tapioca maltodextrin, dried cane syrup, cultured corn syrup solids, and more.

I’m sorry, what?

It took me a while to realize that those ingredients were no bueno for the body, gut, or mind, but once I did, I decided to do some more digging and found some great breads that had my kinda ingredients. Thennnnn I looked at the price tag and thought, “Seriously for these ingredients?”

Sad face.

BUT then I realized there has to be a way to recreate this at home- I mean it’s so simple! Flour. Eggs. Oil.

After I did some research, I found out that there’s a very popular and pretty standard coconut flour recipe that many gluten-free and paleo bloggers use that had ingredients I actually knew where they were derived from.

So after a bit of altering, I developed my own version of the recipe using only five ingredients. FIVE!


This paleo bread literally tastes like the real deal slathered in butter (thank you, ghee!). Many recipes called for coconut oil, but I felt that ghee would give it a much richer taste. I also opted out on adding a natural sweetener (many used a few tablespoons of maple syrup or honey) and found that it was perfectly fine without!

Check out the recipe below! This took me under an hour to make, including baking time, and now I have a loaf of bread for the week! (Well, we’ll see if it lasts the week…Jared can’t seem to keep his hands off of it haha!). Enjoy, friends!


Paleo Coconut Flour Bread

Serves 10-12


  • ¾ cup organic coconut flour
  • ½ cup ghee or coconut oil
  • 6 pasture-raised eggs
  • 1 tsp baking soda
  • ½ tsp pink Himalayan sea salt


  1. Preheat oven to 350F and grease a 9×5 loaf pan.
  2. Mix eggs and ghee/coconut oil in a large mixing bowl until fully combined.
  3. Fold in coconut flour, baking soda, and sea salt, stirring until there are no clumps left.
  4. Pour batter into loaf pan.
  5. Bake for 38-40 min.
  6. Let cool for 20 min.
  7. Enjoy as toast, sandwich bread, croutons, and more!