Vegan Banana Date Bread

The last time I made my vegan pumpkin bread, I received a suggestion from my dad. He thought it would be yummy to add some chopped dates to the bread for extra sweetness. So I found myself bored out of my mind the other day as the weather was gloomy and cold. No motivation to study Chem anymore so naturally I started procrastibaking. But this series of procrastibaking turned into something very productive because this recipe rocked my fuzzy socks off!

I was originally planning to bake the same pumpkin bread as last time but we had a lot of ripe bananas that had to be used so I tried modifying the recipe. Instread of using pumpkin, I subbed extra banana for extra natural sweetness. Keeping my dad’s request in mind, threw in those dates ๐Ÿ™‚


  • 1 1/4 cup oat flour
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 1/2 T. ground flaxseed
  • 2 large ripe bananas, mashed
  • 4 oz. unsweetened applesauce
  • 1 T. agave or maple syrup
  • 2 tsp. baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • dash of ground ginger
  • about 3/4 cup chopped pitted dates

First, mix ground flax into a large bowl and add 4 Tbsp. water and let sit for 5 minutes. Then add mashed banana, applesauce, agave and whisk.

Next, add baking soda, cinnamon, nutmeg, ginger, and 1/2 cup water and whisk again.

In another bowl, combine the oat flour, oats and almond meal. Add the dry ingredients to the wet and mix until fully combined. Then throw in the chopped dates and stir.

Pour into a parchment lined loaf pan and bake at 375 F for about 40 minutes and a toothpick comes out clean in the center.

Allow to cool in pan for at least 20 minutes before cutting. Keeps for up to a week in the fridge!

This bread is lightly sweetened because it contains no refined sugar, if you like things really sweet you can try adding any sweetener you would like but I don’t think it needed it!

As you can see, anything can be topped with peanut butter for good measure ๐Ÿ˜‰


Vegan Pumpkin Bread

It’s that time of year again! You know that pumpkin-obsessed-sweater-weather-bake-all-the-things time of year? My favorite! I love all the fall aromas from cinnamon apples to pumpkin pie โค 

Fills my heart…. and my stomach ๐Ÿ˜‰

I made this DEE-licious gluten-free, vegan pumpkin bread and my oh my it was fabulous while it lasted! Even my dad was eating a slice every night ๐Ÿ™‚

  • 1 1/4 cup oat flour
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 1/2 Tbsp ground flaxseed
  • 4 oz unsweetened applesauce
  • 3/4 cup pumpkin
  • half of a small banana, mashed
  • 3 Tbsp agave syrup (can sub maple syrup)
  • 1/2 cup coconut palm sugar
  • 2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

In a large bowl, mix ground flaxseed with 4 Tbsp water and let sit 5 minutes to thicken. 

Preheat oven to 375 F and line a loaf pan with parchment paper or spray with cooking spray. 

Add pumpkin, mashed banana, agave, and applesauce to flax mixture and whisk.

Next, add coconut sugar, baking soda, cinnamon, and nutmeg and whisk again until combined. Add 1/2 cup water and stir.

In another bowl, combine oats, oat flour, and almond meal. Then add that mixture to the wet and stir. The mixture should be thick and pourable. Add a tiny bit more water if too thick. 

Pour into loaf pan and sprinkle with chopped nuts if desired. Bake for about 40 minutes until a toothpick comes out clean in the center.

Remove and allow to cool in pan for at least 20 minutes before cutting. 

Keep in fridge to last up to a week! I personally loved this bread eaten chilled because it made it even more dense โค 

It turns out adding peanut butter or pb2 on top as a “frosting” completes my life. I don’t remember how many peices I had….haha. 

What’s your favorite fall flavor?

Banana Peanut Butter Mugcake


See that melty chocolate ^^^ ๐Ÿ˜€

I’m back at it with my lil yummy recipes as I haven’t really had the time or energy to whip up a new one since I like my classics. But this one sure hit home and I’m forever glad it’s in my existence. So ooey-gooey  โค


  • 1/3 cup (40 g) oat flour
  • 1 Tbsp (16 g) coconut flour
  • 1/2 scoop (28g) peanut butter protein powder- I used Slap Nutrition
  • 1/2 mashed banana
  • 2 egg whites
  • about 1/4 cup almond/cashew milk
  • 1/2 tsp baking powder
  • Stevia to taste *optional*

Mash banana in bowl with a fork until there are not clumps, then add in the wet ingredients. In a separate bowl, combine dry ingredients and stir well. Add wet into the dry and mix until little to no clumps. (Make sure you are using a large bowl as it expands)

Microwave for 1 minute 30 seconds and allow to cool a minute so you don’t burn your mouth off. Of course you gotta add toppings or you ain’t playing the game right. I crumbled a dark chocolate peanut butter cup on mine and slept like a baby ๐Ÿ™‚

Banana Walnut Bread

It has been quite a long time since I did some baking in the kitchen ๐Ÿ˜ฆ When I saw that we had almost a bunch of already spotted bananas I knew it was time to make some good ole fashion nana bread. I don’t like having nats in the house either… I found an old family recipe and made some changes to it. Let’s just say it came out fantastic and made the house smell AMAZING!



  • 2 large spotty bananas; mashed
  • 1 3/4 cups flour (I used a mix of whole wheat and oat flour)
  • 1/2 cup melted coconut oil
  • 1/2 cup agave syrup or honey
  • 2 eggs
  • 1/4-1/3 cup milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • pinch of salt
  • lots of dashes of cinnamon… because cinnamon… โค
  • about 1/3-1/2 cup chopped walnuts (depending on how nutty you want it) plus more for topping

First, make sure you preheat the oven to 350 F. Grease a 9X5 inch loaf pan really well (don’t forget! It would ruin everything!)

Combine the melted coconut oil and agave/honey in a large bowl. Preferably use a whisk to mix it all together so it looks like an interesting thick mixture.

Add the eggs and mix until all combined. Now add in the mashed banana and milk and whisk.

Now add the vanilla, cinnamon, baking soda, and salt and stir well.

Sift in the flour and keeping mixing until no clumps. After that, fold in the walnuts.

Pour into the greased loaf pan and top with more nuts and a sprinkle of cinnamon (optional). Bake for about 50 minutes or until a toothpick comes out clean.

Make sure you allow it to cool completely before cutting. I find it best to store it in the fridge up to 5 days. After that, beware of mold because the moisture finds it. But who are we kidding, this may not even last a day ๐Ÿ˜‰

You’ll go bananas ๐Ÿ™‚




Banana Mugcakeย 

When it comes to baking, you need a really moist ingredient such as pumpkin, yogurt, applesauce for it to come out nice and moist. I hate trying out recipes and it coming out so dry you can’t swallow. Well, I haven’t used banana as much which is why I gave it a shot. This recipe is easy and doesn’t require and protein powder.


  • 1/2 cup oat flour
  • 2 T powdered peanut protein
  • 1/2 mashed banana, 1/2 for topping
  • 6 T egg whites
  • 2 T milk
  • 1 tsp baking powder
  • Dash of cinnamon
  • 2 packets stevia

First combine the dry ingredients together. Then mix in the wet. Stir together until there aren’t any clumps.

Make sure the bowl is a pretty good size or else it might overflow. Microwave for 1:30-2 minutes.

I topped mine with banana, peanut butter cookie dough, nuts n more toffee crunch peanut butter, and chocolate shavings!

Banana Bread๐ŸŒ


 When you have overly ripe bananas, don’t throw them away! I hate wasting food because that equals wasting money. You could make some amazing banana bread because it will: 
1) make the house smell delicious

2) it will make your tummy happy

3) treat yoself ๐Ÿ˜‰

This bread is also full of healthy fats from the coconut oil. Studies show that in moderation, coconut oil can help boost energy, fight off infections from the lauric acid, and lower risk of heart disease.



  • 2 very ripe mashed bananas
  • 1/4 cup unsweetened applesauce 
  • 1/3 cup melted coconut oil
  • 1 egg
  • 1 tsp vanilla extract 


  • 1.5 scoops Lean Body For Her Chocolate Whey 
  • 1 cup oat flour 
  • 3 T baking stevia 
  • 1 tsp cinnamon
  • 1 tsp baking power 
  1. Preheat oven to 350 F. 
  2. Mash bananas, then add the wet ingredients and mix well.
  3. In a separate bowl, combine dry ingredients then add to the wet mixture.
  4. Pour batter into a well sprayed loaf pan and bake for 30-35 minutes until a toothpick comes out clean in the middle. Makes 9 slices! 

 This was a hit with my family and I hope you try it with yours! It is so moist and perfectly sweetened.

You can also use vanilla or cinnamon  protein powder and I’m sure it will taste great ๐Ÿ™‚

Lasts about 3-4 days in the fridge.

Choco-nana Greek Yogurt Muffins


I really was craving something sweet but not over the top. Luckily, I noticed we had some ripe bananas to make these delicious muffins!

๐ŸŒ2 cups rolled or quick oats
๐ŸŒ2 ripe bananas
๐ŸŒ2 eggs
๐ŸŒ1 cup plain greek yogurt
๐ŸŒ1 T baking stevia 
๐ŸŒ1 1/2 tsp baking powder
๐ŸŒ1/2 tsp baking soda
๐ŸŒ1/2 tsp cinnamon 
๐ŸŒAbout 1/4 cup mini chips 

Preheat oven to 400 F

Put all ingredients except chocolate chips in a food processor (blender is fine too but it’s just harder to scoop out) and blend until creamy and smooth.

Mix in chocolate morsels๐Ÿซ
Pour batter into 12 really well sprayed muffin tins and sprinkle a few more chocolate chips on top.

Bake for 15-20 minutes until toothpick comes out clean. Allow muffins to cool for at least 10 minutes. These can last for up to a week in an air tight container in the fridge๐Ÿ˜Š

Breakfast Nana Split๐ŸŒ

๏ปฟ๏ปฟBananas are one of the essentials in my house when it comes to groceries. Whenever we are out of bananas, it gets real and I know I need to make a trip to the store ASAP!  

I was feeling creative and decided to make my own breakfast banana split. 
It is very simple and fast to make too!
All you need is a cup of greek yogurt, a ripe banana, and the toppings your heart desires!

I chose:
๐Ÿ’œFresh blueberries
๐Ÿ’œSliced almonds
๐Ÿ’œRolled oats
๐Ÿ’œCinnamon (kind of a necessity for me)
๐Ÿ’œPeanut butter 

After it was all prepared, I stuck it in the freezer for about 10 minutes to make the everything super cold and I HIGHLY recommend it! It makes it more a “dessert style” treat and decadent โค๏ธ

Pumpkin Snickerdoodle Waffles

IMG_5632Can you waffle harder than me? I dare you. ๐Ÿ˜

Pumpkin is so fun to bake with! Not only does it leave the house smelling amazing when cooked, it pairs perfectly with cinnamon and can be used for a variety of breakfast foods ๐Ÿ™‚ I decided to put my Belgian waffle maker to use and made some outstanding pumpkiny snickerdoodle waffles ๐Ÿ˜Š

โ€ข1/2 cup oat flour
โ€ข1 T coconut flour
โ€ข2 T Pescience snickerdoodle whey
โ€ข1/2 tsp baking powder
โ€ข1/3 tsp cinnamon
โ€ขPinch of pumpkin pie spice
Combine dry ingredients then add:
โ€ข1/3 cup pumpkin
โ€ข1/3 cup almond milk
โ€ข1/3 cup egg whites
Whisk together until well combined.
Be sure to spray waffle maker really well so the batter doesn’t stick!
Batter makes about a Belgian waffle and a half

I personally love these waffles with banana slices and Justin’s vanilla almond butter ๐Ÿ’œ


IMG_5549Sometimes, I eat strange-but-good snacks! I also love having variety and don’t like eating the same every day like most people… but nut butter is my addiction ๐Ÿ˜
I had a craving for banana and peanut butter because it’s one of my favorite combinations ever๐ŸŒ๐Ÿฏ

Whipped me up this pita sandwich with creamy Jif, sliced nanner, and dutch cocoa somersaults! These little crunchy snacks are amazing and are made with sunflower seeds! My favorite are probably the cinnamon. I found them at Target (aka the most wonderful place ever)

Ate this before bed because carbs after dark is best ammiright? ๐Ÿ‘

Don’t be afraid to eat a little more somedays, I eat a rather dense night snack every night and weight gain doesn’t even happen. It actually gives your body some more fuel to keep your metabolism running all night. That’s why if you go to bed hungry, you don’t really wake up that hungry since your body was holding on to what it had instead of using it for the energy you need when sleeping.

Food = FUEL