Lemon Olive Oil Chocolate Banana Bread

Y’all…

It’s time for another Secret Recipe Club reveal.

I really feel like a veteran in this club.

I mean, I’ve been doing these reveals since they started.

When was it 3 years ago?

I feel like time has passed so quickly!

This month’s recipe comes from Sashi, the lovely gal behind the blog Get Off the Couch and Cook.

Catchy blog name huh? I know, I love it. It’s just so straight forward.

What I really loved about Sashi’s story is learning that she was diagnosed with an intolerance to processed foods.

I had no idea that even existed, but in our world today…I totally believe it.

Anyway, Sashi has to learn how to reconstruct her diet so that she could live a normal nutritional life.

Oh, and she did just that. Plus, she lost over 65 pounds doing it.

Sashi’s motto is to share easy recipes made with real food for real people, and she rocks it out.

Just take a look at her extensive and appetizing recipe index.

You know my stomach wanted something sweet.

Sashi’s Lemon Olive Oil Chocolate Banana Bread is where it’s at.

I mean, I’ve never met a lemon/olive oil combo I didn’t like.

They just pair beautifully together.

Oh, and then you add chocolate?

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Speak to me.

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You know I wasn’t going to not add a juicy little lemon glaze on top of this baby.

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Plus, I made it paleo!

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Mhhhhhhm 😉

5.0 from 1 reviews
Lemon Olive Oil Chocolate Banana Bread
Author: 
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A melt in your mouth banana bread made with olive oil and lemon zest for a delicious twist. Not to mention, I topped it with a simple lemon glaze. Gluten-free, paleo, nut-free.
Ingredients
  • For the bread:
  • 2 large, very ripe bananas, mashed
  • ¼ c. unsweetened apple sauce
  • ¼ c. extra-virgin olive oil
  • 2 T. unsweetened coconut milk
  • 2 large eggs
  • ½ c. granulated stevia
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • zest of 1 lemon
  • 1 c. dark chocolate, chopped
  • For the glaze:
  • ½ cup full-fat coconut milk, refrigerated overnight, brought to room temperature
  • juice of 1 lemon
  • 2 T. granulated stevia
Instructions
  1. Preheat the oven to 350 degrees F. Grease a loaf pan or 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, combine the bananas, apple sauce, olive oil, coconut milk, eggs, stevia, and vanilla until smooth.
  3. Stir in the coconut flour, baking soda, and lemon zest.
  4. Fold in the chocolate.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. For the glaze, combine all ingredients in a small mixing bowl until a semi-thin glaze occurs.
  7. Let the bread cool completely, cut into squares and serve drizzled with the glaze.

MANGIA!!!

Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting

 There are some days where I’m all about paleo and I want all the grain-free desserts and all the protein I can stuff into my mouth at once.

But, then I’m knocked back down to earth and because I am only human, temptation takes over my body and sometimes I just want some freaking cream cheese, or a jar of peanut butter, or a Reese’s Peanut Butter cup.

I won’t even mention my biggest vice, Blue Bell, because, well…we all know where they stand right now.

And it’s not in my grocery freezer aisle.

I mean, is there any reason to have cobblers or crisps when there is no Blue Bell to be had?

I’m beginning to think this was a conspiracy derived by Ben and Jerry’s.

My life would be perfect if Blue Bell showed back up around Fourth of July.

Homemade Vanilla, pllleaaaaaaase save me!

Back to cream cheese.

I love the Italian version of cream cheese…mascarpone cheese…it’s a bit creamier and sweeter and it’s amazing slathered on just about anything.

Including banana bread.

We’ve got a mash up combo today of grain-free, paleo banana bread, and “i don’t give a crap I need this in my life” mascarpone frosting swirled with strawberry jam.

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Yes, please!

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Mhhhhhhm.

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🙂

Coconut Banana Bread with Strawberry Swirled Mascarpone Frosting
Author: 
Recipe type: Dessert, Quick bread, Frosting
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Banana bread stuffed with flaky coconut and topped with a sweet mascarpone frosting swirled with strawberry jam. Gluten-free, grain-free, paleo-ish.
Ingredients
  • 2 overripe bananas, mashed
  • 2 large eggs, at room temperature
  • 2 Tbsp. coconut butter, slightly melted
  • 1 t. pure vanilla extract
  • 2 Tbsp. vanilla coconut milk yogurt, unsweetened
  • 1 c. granulated stevia
  • ½ t. baking soda
  • ½ c. coconut flour
  • ½ c. unsweetened flaky coconut
  • For the mascarpone frosting:
  • 1 8 oz. container of Mascarpone cheese, at room temperature
  • ½ c. powdered sugar
  • ½ c. strawberry preserves, all-natural
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray. In a large mixing bowl, combine the bananas, eggs, coconut butter, vanilla, coconut milk yogurt, and stevia until smooth.
  2. Stir in the baking soda and coconut flour.
  3. Fold in the coconut.
  4. Pour batter into the loaf pan and bake for 30 minutes or until golden.
  5. Let cool completely before frosting.
  6. For the frosting, combine the mascarpone and powdered sugar in a stand mixer fitted with a paddle attachment.
  7. Beat until smooth.
  8. Swirl in the strawberry jam.
  9. Slice banana bread and top with frosting.

MANGIA!!!

Lemon Poppy Seed Loaf

Good Monday morning y’all.

I’m pretty sure my Secret Recipe Club post snuck up on me this month.

I can’t believe its the middle of May.

I have two weeks off before school begins for the summer for me and I also landed an internship…so I will be super busy.

This month’s recipe comes from Melissa, the lovely lady behind the food blog,  Brooklyn Locavore.

I just love Melissa’s passion for the local food movement.

I hit up my local Farmer’s Market this past Saturday and every time I go, my appreciation for local vendors with fresh produce just skyrockets!

Plus, I got myself an organic wheat-free oatmeal raisin cookie that was off the chain.

It was practically calorie-free.

😉

Everytime summer rolls around I get all up in a citrus groove. So naturally, when I saw Melissa’s Lemon Poppy Seed Loaf, I didn’t hesitate to get in the kitchen and start baking.

Y’all.

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This bread is magical.

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It’s super fluffy,

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and so tender it practically melted in my mouth.

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Plus, lemons are like a ray of sunshine in your mouth.

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Such a burst of flavor.

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My grandmother used to make lemon poppyseed bread all of the time and I remember her putting a special lemon glaze on it that was to die for.

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I made a few adjustments to Melissa’s recipe to make it paleo friendly.

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Oh, and I jazzed it up with a simple coconut butter glaze and lemon zest.

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Thank you Melissa for sharing this fabulous recipe and reminding me about a little slice of my childhood 🙂

 

4.5 from 2 reviews
Lemon Poppy Seed Loaf
Author: 
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Fluffy, tender bread packed w/ poppy seeds and fresh lemon juice for a delicious snack! Gluten-free, paleo, nut-free.
Ingredients
  • ¼ c. coconut butter, slightly melted, but just enough so it is still soft, you don't want liquid
  • ½ c. granulate stevia
  • splash of vanilla
  • 2 large eggs, at room temperature
  • ¼ c. unsweetened apple sauce (I used date puree)
  • ½ c. unsweetened vanilla coconut milk yogurt
  • 1 meyer lemon, zested and juiced
  • ½ c. coconut flour
  • ½ t. baking soda
  • ½ t. salt
  • ¼ c. poppy seeds
  • coconut butter, melted, for topping
  • lemon zest, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan or small square pan with cooking spray.
  2. In a large mixing bowl, combine the coconut butter and stevia until smooth.
  3. Stir in the vanilla, eggs, date puree, and coconut milk yogurt.
  4. Stir in the lemon zest and juice.
  5. Stir in the coconut flour, baking soda, salt, and poppy seeds until combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until lightly golden.
  6. Let cool slightly.
  7. Cut into squares or slices and drizzle w/ coconut butter and top w/ lemon zest.

MANGIA!!!

Vanilla Date Zucchini Bread

It’s finally SPRING weather round’ these here parts!

I’ve waited all year for this.

Us Texan’s aren’t used to “cold” weather temps, sooooooo I naturally prefer the hotter months.

Not that I have anything against cold weather, it’s just I’d rather wear flip-flops, ya feel me?

Let’s talk zucchini bread.

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Y’all…

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this is my best zucchini bread work.

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I’m serious.

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This stuff is legit.

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It’s chock full of vanilla beans and sweetened w/ dates.

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Plus, it’s nut-free & paleo!

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Amen!

Vanilla Date Zucchini Bread
Author: 
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Thick, hearty squares of zucchini bread sweetened w/ date puree and spiced w/ vanilla beans. Gluten-free, paleo, nut-free, refined sugar-free, naturally sweetened.
Ingredients
  • For the bread:
  • 12 Medjool dates, pitted, soaked in a bowl of water overnight, drained
  • 2 large eggs
  • ½ c. liquid egg whites (or measurement used for two eggs, some brands are different)
  • 1 T. coconut oil
  • ½ c. coconut flour
  • ¾ t. baking soda
  • ¼ t. salt
  • 1 t. pure vanilla extract
  • seeds of 1 vanilla bean
  • 1 small zucchini, shredded
  • For the glaze:
  • ½ c. melted coconut butter
  • seeds of 1 vanilla bean
Instructions
  1. Preheat the oven to 35 degrees F. Grease a loaf pan or 8x8 inch baking dish w/ cooking spray.
  2. Place the dates in a large food processor and process until smooth.
  3. In a large mixing bowl, combine the date puree, eggs, egg whites, and coconut oil. Add in the coconut flour, baking soda, salt, vanilla, and vanilla bean.
  4. Fold in the shredded zucchini.
  5. Pour the batter into the prepared dish and bake for 30-35 minutes or until lightly golden and a toothpick inserted into the center of the bread comes out clean.
  6. Allow the bread to cool.
  7. Cut into large squares.
  8. In a small bowl, combine the glaze ingredients until smooth.
  9. Drizzle the glaze over each piece of bread.
  10. Enjoy!

MANGIA!!!

Cinnamon Peanut Butter Date Bread w/ PB Whipped Cream

Chances are you are hung over on Spicy Chicken Wings and too much Miller Light.

Or maybe you watched Netflix all day and avoided that once of year football celebration.

Just know that today is Monday.

And we peanut butter.

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Yep, we are making healthy stuff here.

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Hearty, and slightly sweet

IMG_0462Cinnamon Peanut Butter Date Bread

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with Peanut Butter Coconut Whipped Cream.

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Because you just need whip cream in your life.

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Hey,

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I’m just here so I won’t get fined. 😉

 

Cinnamon Peanut Butter Date Bread with PB Whipped Cream
Author: 
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Thick, hearty squares of peanut butter bread swirled w/ cinnamon, sweetened with dates and topped w/ a whipped coconut cream infused with more peanut butter! Gluten-free and refined sugar-free!
Ingredients
  • For the bread:
  • ½ c. Medjool dates, pitted and soaked overnight in water, drained
  • 1 c. all-natural peanut butter, I used unsalted
  • 4 large eggs
  • ½ c. granulated stevia
  • ½ c. coconut flour
  • 1 T. ground cinnamon
  • 1 t. baking soda
  • ½ t. salt
  • For the whipped cream:
  • ½ c. full-fat coconut milk, refrigerated overnight
  • ¼ c. creamy peanut butter
  • 2 T. granulated stevia
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In the bowl of a large food processor, process the dates until a thick paste forms.
  3. In a large mixing bowl, combine the date puree, peanut butter, eggs, and stevia until smooth.
  4. Stir in the coconut flour, cinnamon, baking soda, and salt.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool slightly.
  6. For the whipped cream, combine the coconut milk, peanut butter, and stevia in a small mixing bowl, mixing until smooth.
  7. Cut the bread into 9 even squares and top each square with a good dollop of peanut butter whipped cream.
  8. Enjoy!

MANGIA!!!