peggy s gluten free coconut chocolate chip banana bread with sweet drizzle
Banana Bread
Peggy s Gluten Free Coconut Chocolate Chip Banana Bread with Sweet Drizzle
Momma Peggy's Toasted Coconut Chocolate Chip Banana Bread with a Sweet Drizzle Gone Gluten Free... It really doesn't get any better than this. Trust me, I have been around the 'Gluten-less Bakery block' and there is nothing-NOTHING that compares to this Banana Bread.
Ingredients
- 1 cup gluten free all purpose baking flour: bob's red mill's
- 1/2 cup unrefined sugar (coconut, sucanat, or other)
- 1 teaspoon baking soda
- a pinch salt
- 1 vanilla
- 2 eggs
- 4 tablespoons sour milk or soy milk (almost 4 tablespoons of the milk mixed with 1 teaspoon vinegar)-let sit for two minutes-it will curd slightly
- 1 stick (1/2 cup) butter
- 1 cup mashed banana (the older the better unless it smells)
- 2 handfuls chocolate chips
- 1 handful shredded coconut
- 1/2 cup confectioners sugar
- 1-2 teaspoons milk or soy milk (i used hazelnut coffee creamer)
Directions
- Pre-heat oven to 350 Degrees F
- Mix wet ingredients in one bowl
- Mix dry ingredients in another bowl
- Mix dry and wet ingredients together
- Pour into greased and floured bread baking pan
- sprinkle 1 handful of chocolate chips and shredded coconut on batter in pan and swirl with a knife.
- Add remaining chocolate chips and shredded coconut on top
- Bake at 350 Degree for 45-50 ( tin pan) 50-55(glass pan) minutes. My oven bakes for 46 minutes in a tin pan.
- When cool, drizzle with glaze.
- For Sweet Drizzle: in a bowl put 1 teaspoon of milk of choice, into confectioners sugar and slowly add more milk if needed to get desired consistency. It should be rather thin. If you want a healthier drizzle option, use honey and sprinkle with cinnamon! mmm!
Related Posts
BBQ & Grill
