coconut chocolate chip banana bread {gf}

OMG whoever said gluten free baked goods are dry, crumbly and lack the amazing taste and texture that their traditional counterparts have, was so wrong. This gluten free banana bread is incredible; moist, flavorful and so freakin' good! Chocolate, banana's, flaked coconut make a drool & lust worthy gluten free banana bread. Once you have eaten the entire loaf you will be so very sad it is gone and wonder why you were so nice and shared a piece or two with your friends. Next time, you will be certain to make a loaf for you and a loaf for your friend.

Back in the day when Justin and I first started dating, banana bread was a monthly occurrence for us. Honestly, I cannot remember the last time I made a loaf of banana bread, all I know it had been way too long. Besides saving overripe banana's in your freezer for smoothies & "soft serve", making banana bread is the next best way to use up those ripe bananas sitting on your kitchen counter.

Double chocolate & coconut on the inside and out make it extra special. I only have one regret; sharing 2 pieces with my Sister and Mom....come to find out they don't like chocolate or coconut; what is wrong with them and how did I not know this in my 30+ years of life!

For Justin and I, this was a perfectly acceptable breakfast; paired with a cup of tea I was in breakfast heaven. I found myself literally counting down the hours to my next piece for an afternoon snack. Needless to say our loaf only lasted a full day and a half.

For a little extra depth of flavor you could absolutely toast the coconut flakes; you could even add in a handful of toasted hazelnuts roughly chopped or replace the coconut totally with hazelnuts.

Do you have a favorite quick bread recipe or classic that you have neglected for far too long?

Coconut Chocolate Chip Banana Bread {gf}
makes 1 standard loaf 

you will need: 
1 1/2 cups AP gluten free flour blend (I used King Arthur)

1/2 tsp salt 

1 tsp baking powder

 2 tbsp chia seesds

8oz vegan chocolate - roughly chopped + 4oz & 1 tbsp almond milk for chocolate drizzle

1/2 cup unsweetened coconut flakes + 2 tbsp for sprinkling on top

1/2 cup water 

2 very ripe bananas - mashed to desired consistency

1/2 cup coconut oil melted

1 cup coconut sugar

vegan butter or coconut oil for greasing the pan

assembly:

pre heat oven to 350 degrees
 bake for 40 minutes

Grease loaf pan and set aside.

In a medium mixing bowl combine flour, salt, baking powder, chia seeds, 8oz vegan chocolate chopped & 1/2 cup unsweetened coconut flakes- mix well. Add remaining ingredients and stir until well combined/mixed. Pour batter into prepared pan and bake for approximately 40 minutes or until a skewers comes out with a few moist crumbs when stuck in the middle of loaf.

Remove from oven and allow to cool to the touch prior to removing from the pan (before removing, run a sharp knife around the perimeter of the pan and banana bread.

While the bread is cooling, combine 4oz of vegan chocolate and 1 tbsp almond milk- in 30 second intervals microwave chocolate until melted (it only took my microwave 30sec) alternatively melt in a double boiler. Once bread has cooled to the touch, drizzle melted chocolate over the bread and sprinkle remaining 2 tbsp coconut over the chocolate drizzle.

Enjoy!