Lemon Olive Oil Chocolate Banana Bread


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?


Speak to me.


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


Plus, I made it paleo!


Mhhhhhhm 😉

5.0 from 1 reviews
Lemon Olive Oil Chocolate Banana Bread
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.
  • 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
  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.



Chelsy’s car troubles: part 32328734

On my way to school Monday I drove through a terrible thunderstorm…lightening struck right in front of me and my windshield wipers were so slow that I had to pull over in the right lane and go 5 mph on the freeway.

A little much?

Yes. Then, as I was leaving for school the freaking thing wouldn’t start.

So, what did I do?

For 5 minutes I sat in the parking garage, my hands clasped together over the steering wheel, in deep prayer…praying to Jesus to let the car start.

Well, 5 minutes later…He answered my prayers and sent me a little angel that helped me jump start my car.

Praise the Lord!

I always believe in the power of prayer.

So, what did I do when I got home.

I baked.

I told you…it’s my stress reliever.

IMG_1002I’ve been channeling my Italian heritage lately…


let’s just make everything with olive oil, shall we?


To me, olive oil just makes everything better.


My dad has been in a foreign country for work for the past month and let me tell you…he has come to appreciate olive oil more than you will ever know.


When you are Italian, olive oil is everything and in a country where it’s not the predominant oil that is used…you go to great lengths to find it.


Luckily, my dad found some and sends me photos of the meals he cooks…


which usually involve bell pepper, onion, and garlic sauteed over olive oil and tossed w/ fresh penne pasta.


 I’m sure he would kill for some pasta sauce right about now.


I will definitely have some homemade pasta sauce and a batch of these muffins ready to go when he gets home.



Olive Oil Banana Pound Cakes w/ Maple Glaze
Recipe type: Cake, Pound Cake
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Serves: 12
Melt in your mouth individual pound cakes made w/ rich, silky olive oil, and sweetened w/ ripe banana. Top with a sweet maple glaze for the perfect treat! Gluten-free, paleo, nut-free.
  • For the cakes:
  • 1 ripe banana, mashed
  • ½ c. extra-virgin olive oil
  • 1 c. coconut sugar
  • 2 large eggs
  • juice of 1 small lemon
  • ¼ c. + 2 T. coconut flour
  • 1 t. baking powder
  • ¼ t. baking soda
  • ¼ t. salt
  • For the glaze:
  • ¼ c. melted coconut butter
  • 2 T. pure maple syrup
  1. Preheat the oven to 350 degrees F.
  2. Grease a 12-cup muffin pan with cooking spray.
  3. For the muffins, in a large mixing bowl, combine the banana, evoo, coconut sugar, eggs, and lemon juice.
  4. Stir in the coconut flour, baking powder, baking soda, and salt.
  5. Fill each of the muffin cups ¾ full with the batter.
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center of each muffin comes out clean. They should be lightly golden on top.
  7. Let the muffins cool.
  8. In a small mixing bowl, whisk the melted coconut butter and maple syrup together until smooth.
  9. Drizzle each muffin with the glaze.
  10. Devour!


Cookie Fit.

I think I mentioned that my mom recently purchased a Magic Bullet.

It’s not a car, it’s a smoothie pulverizer.

Whatever that means.

Anyways, my dad and mom have been on a juicing/smoothie kick ever since.

My dad decided to juice for 7 days straight.

You can imagine how this went over for a man who is 6’1, 190 lbs., and who has a diet that consists of salad greens, Whataburger, and Blue Bell ice cream.

I’m pretty sure at some point he felt amazingly “cleansed,” and then had days where he felt as though he would pass out.

He stuck it out though.

More power to him.

This is why I don’t juice.

I’d probably die.

I need real food.

Give me peanut butter or give me death.

If I want baby food, I will just pick up some pureed organic peas & sweet potatoes at the store.

On Sunday, Sunday…well, Sunday, my dad may have had a breakdown/hissy fit/ act of desperation.

I was sitting in my room watching Real Housewives of N.J., when he came in to inquire as to where the brown sugar was.

I told him.

Over. Done.

Right? Wrong!

I walked into the kitchen to find him quickly throwing things into a bowl and mixing with a giant spatula what I believed to be cookie dough.

Yep, it was oatmeal cookie dough.

My dad’s fave.

He was reading the recipe, which called for 2 1/2 sticks of butter, of which I kindly informed him that he had only 1 1/2 sticks of butter.

It was a butter crisis.

He threw the bowl into the sink and said “It just wasn’t meant to be then…no butter, no cookies, it’s a sign.”

I’m sure there were some curse words thrown in there too.

He’s Italian.

Expect some F-bombs.

So, Monday.

Monday was oatmeal cookie baking strategy day for me.


No butter. No problem. We work with olive oil.


I mentioned I’m Italian, right?


Olive oil is gold.


Especially in these cookies.


They are slightly crispy on the edges, chewy on the inside


and stuffed w/ plump raisins, shredded coconut, and walnuts for a bit of crunch.


Oh yea, they are vegan, gluten-free,


and require only one bowl.


I’m pretty sure I just rocked your little oatmeal cookie world.

Olive Oil Oatmeal Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Classic oatmeal cookies made w/ olive oil instead of butter and stuffed w/ raisins, coconut, and walnuts.
  • 1½ c. gluten-free rolled oats
  • ½ t. baking soda
  • ¼ t. salt
  • ½ t. ground cinnamon
  • ¼ c. coconut sugar
  • 2 T. granulated stevia
  • 2 T. extra-virgin olive oil
  • ¼ c. + 1 T. unsweetened, vanilla almond milk (start w/ ¼ c. and add almond milk by the tablespoon if the mixture is too dry)
  • ¼ c. raisins
  • ¼ c. unsweetened, shredded coconut
  • ¼ c. chopped, raw, unsalted walnuts
  1. Using a food processor or a blender, blend the first 6 ingredients together until a flour substance begins to form.
  2. Pour the flour mixture into a large mixing bowl and add the evoo, almond milk, and raisins.
  3. Fold in the coconut and walnuts.
  4. Using your hands, form the dough into round, flat, cookie shapes, about 1-2 tablespoons of dough.
  5. Place each cookie on a large baking sheet lined with parchment paper and bake at 375 degrees F for 6-10 minutes, 6 minutes if you want a chewier cookie, about 10 minutes if you want a crispier cookie.
  6. Let cool slightly and enjoy w/ a large glass of almond milk.

Nutritional Facts (per cookie): Calories: 95, Total Fat; 6g (Saturated Fat: 1g), Sodium: 104.8mg, Potassium: 44.5mg, Total Carb: 11.5g, Dietary Fiber: 1.5g, Sugars: 2.5g, Protein: 1.8g