306-715-5396 caitliniles@live.com

Hi friend! It’s now officially fall and to me that means baking, which kind of explains the plethora of baked treats on the blog recently. I whipped up this loaf a couple of weeks ago for my brother’s GF’s birthday and it turned out quite tasty. I also toasted it up in a frying pan for a brunch we had and topped it with some peach compote and homemade meringue.

You can easily make your own compotes by following the directions in this recipe or by simply cutting up your fruit of choice, putting it in a small saucepan over medium heat, adding a couple tsp. of coconut oil or butter, a sprinkle of cinnamon and other spices, and some vanilla for an earthy deliciousness. Let it reduce, stirring regularly, until it reaches your desired consistency. And voila! You’ve got a delicious low-sugar topping you can use on yogurts, ice cream, in baked goods, or just eaten by the spoonful!

Anyhoo, back to today’s post. As usual the goal is to make your baked treats have as little impact on your blood sugar as possible to prevent inflammation, mood swings, weight gain, nasty breakouts, and diabetes. I find using coconut flour to be a great option in baking because it’s higher in fibre, fats, and proteins than most other flours and requires the use of a bunch of eggs to ensure a nice fluffy texture. The combo of the natural fruit fibres, the fibre from the coconut flour, the fat from the butter, and the protein and fat from the eggs makes this treat much less likely to spike your sugars.

I know I harp on it a lot, but keeping your sugars stable is one of the best ways to maintain a healthy body. You also want to make sure you’re not eating a ton of refined sugar in baked goods, chips, and other treats because these sugars are the preferential food for the bad bacteria in your digestive tract.

When your bacteria get out of whack you can end up with lowered immunity, weight gain, and allergies. If you want to learn more about these helpful friends and how to prepare them, make sure you download my FREE Fabulous Fermentables E-Book right here.  It’s for these reasons that relying on whole foods and making sure each meal or snack combines some kind of protein, carb, and fat is so very important.

Alrighty, today’s learning is done! Let’s get to the fun stuff:

Cheeky Peachy Banana Bread


  • 1 tbsp. + 1/3 cup pastured butter
  • 2 peaches
  • 2 ripe and squishy bananas
  • 1 tsp. + 1.5 tsp. vanilla
  • 1 tsp. + 2 tsp. cinnamon
  • ¾ cup tapioca flour
  • ½ cup coconut flour
  • 2 tsp. baking soda
  • ½ tsp. sea salt
  • 4 eggs
  • 1 tbsp. apple cider vinegar
  • ½ cup coconut palm sugar


  • 1 tsp. cinnamon
  • 2 tsp. coconut palm sugar
  • ¼ cup crushed walnuts


  1. Place a small saucepan over medium-low heat and add butter.
  2. Dice peaches and banana into small chunks and add to saucepan.
  3. Add vanilla and cinnamon and stir to combine.
  4. Let simmer for 15 minutes until peaches and bananas as softened and combined. Feel free to leave some chunks.
  5. Preheat oven to 350F.
  6. Grease a bread pan with coconut oil and set aside.
  7. Combine 1 tsp. cinnamon, 2 tsp. coconut palm sugar, and ¼ cup crushed walnuts in a small bowl and set aside.
  8. In a medium mixing bowl combine coconut flour, 2 tsp. of cinnamon, and baking powder.
  9. Pour warm banana peach mixture into a separate bowl. Add butter and stir until melted.
  10. Add vanilla, eggs, and apple cider vinegar, and ½ cup coconut palm sugar, and beat until frothy.
  11. Add dry ingredients to wet and carefully mix using a spatula.
  12. Quickly pour into bread pan, top with walnut mixture and put in oven.
  13. Bake until golden brown, a toothpick comes out clean, and the centre springs back when pressed. Approximately 30-40 minutes.
  14. Let cool and enjoy!

Well that’s my recipe for today friend. Have a wonderfully whimsical week!

Cait xo