Coconut Chocolate Chip Banana Bread with Glaze (gluten free)

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Coconut Chocolate Chip Banana Bread with Glaze. gluten free

original recipe:

  • 1 cup flour (Gluten Free All Purpose Baking Flour)- Bob’s Red Mill’s
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon 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 butter softened
  • 1 cup mashed banana (the older the better unless it smells)
  • 2 handfuls chocolate chips (healthy version…cocoa nibs)
  • 1 handful shredded coconut
  • Glaze
  • 1/2 cup confectioners sugar
  • 1-2 teaspoons milk or soy milk (I used hazelnut coffee creamer)


- Heat oven to 350 Degrees F
- Mix dry ingredients in a bowl
- Mix wet 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 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.

Instructions for glaze…

- 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 healthy glaze, take honey and drizzle the bread and sprinkle with cinnamon!