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?

IMG_0117

Speak to me.

IMG_0121

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

IMG_0127

Plus, I made it paleo!

IMG_0129

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!!!

Chocolate Chip Espresso Muffins

Soooooo, sometimes I get my best baking ideas from one of my cousins.

Well, it’s really not an idea, it’s more of a collaboration.

My guy cousin, who just so happens to be a model, and I basically have the same brain, food wise.

We are both addicted to peanut butter and think bacon is a food group.

A couple of weeks ago he stopped in for a visit and we got to chatting about espresso.

He told me that I needed to put it into some brownies that I made.

I did one better.

I put some espresso powder up in deese muffins.

IMG_0624

Then I added some chocolate chips…

IMG_0626

because 1). chocolate + espresso=duh, and

IMG_0627

2). Did I mention chocolate?

IMG_0628

Oh, what’s that up there?

IMG_0629

Espresso glaze.

IMG_0630

Mhhhhhhhm.

IMG_0631

I’m an overachiever.

IMG_0633

Yep.

IMG_0635

🙂

Chocolate Chip Espresso Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy muffins sweetened w/ dates, stuffed w/ dark chocolate chips and spiked w/ espresso powder for a bit of a kick! Top w/ an espresso glaze for that extra jolt of energy! Gluten-free, paleo, nut-free.
Ingredients
  • Muffins:
  • ½ c. Medjool dates, pitted, soaked overnight in water, drained
  • 3 large eggs, at room temperature
  • ½ c. melted coconut butter
  • 1 t. pure vanilla extract
  • ½ c. granulated stevia
  • ¼ c. coconut flour
  • 1 t. ground espresso (I used Lavazza brand)
  • 1 t. ground cinnamon
  • ¼ t. salt
  • ½ c. dark chocolate chips
  • Espresso glaze:
  • ¼ c. melted coconut butter
  • 1 T. melted coconut oil
  • 1 T. pure maple syrup
  • 1 t. ground espresso
  • ½ t. pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan w/ cooking spray.
  2. Place the dates in a large food processor and process until a thick paste forms.
  3. In a large mixing bowl, combine the date paste, eggs, coconut butter, vanilla, and stevia until smooth.
  4. Stir in the coconut flour, espresso, cinnamon, and salt.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly into each prepared muffin cup.
  7. Bake for 20-22 minutes, or until lightly golden on top or a toothpick inserted into the center of each muffin comes out clean.
  8. Let cool before removing the muffins from the pan.
  9. For the glaze, combine all of the ingredients in a small mixing bowl, mix until smooth.
  10. Drizzle each muffin w/ the glaze.

MANGIA!!!