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. Do yourself a favor and make this right now. It is easy to prepare and takes approx 50 minutes to bake. Your quality of life will increase when it is introduced to your mouth. Put away your recipes books because this is what you want- unless you are the .000009 percent of people that don't like banana's- you can't count! Peggy is my mother in law who makes dozens of these a day (non-gluten free) for our family restaurant- Kahuku Grill, North Shore, Hawaii. She makes these in her sleep, and saying she has mastered it- is an understatement! The exact recipe she keeps secret but this gluten-free version is coming out public, for the very first time, right now. Thank you momma Peggy you sweet sweet, Sweet Drizzled, Toasted Coconut Chip Banana Bread of a Lady!

What you will need

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)


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