And half a loaf later my appreciation for baked goods free of gluten was so great I could have gladly eaten the second half. And baked a second loaf. And eaten that one too.
Gluttony aside, this really was a spectacular loaf of gluten-free bread. I know because it’s calling to me right now. Loudly. This bread is composed of coconut flour, bananas for sweetness, and chocolate chips added in because everything good in this world contains chocolate chips. Well, except dumplings. Dumplings should never contain chocolate chips.
But this bread does! Which makes it one of the many good things in this world. And hence the reason why it is really good to make and even more delicious to eat.
Coconut Flour Banana Chocolate Chip Bread adapted from here.
- 3/4 C. coconut flour, sifted (sift! sift away!)
- 1/2 tsp. salt
- 1/4+ tsp. baking soda (heap it a little)
- 4 large eggs, lightly beaten
- 1.5 C. mashed, ripe banana (I ended up using two abnormally large bananas)
- 1/4 C. packed brown sugar
- 1/2 C. almond milk
- 1/4 C. butter melted (just warm, not hot)
- 1 tsp. vanilla
- 1/2 C. dark chocolate chips
- 3-4 T. unsweetened, shredded coconut
- Preheat the oven to 350 degrees F. Lightly oil your loaf pan.
- Whisk sifted coconut flour, salt and baking soda together in a medium mixing bowl.
- In a separate, large mixing bowl, combine the beaten eggs, mashed bananas, brown sugar, coconut milk, butter, and vanilla with a wooden spoon.
- Add the dry ingredients to the wet in two steps, stirring to combine the first half before adding the second. The batter will be thick. Fold in the chocolate and nuts.
- Pour/scrape the batter into the greased loaf pan, smoothing out the surface with a rubber spatula. Sprinkle the shredded coconut over the top.
- Place in the preheated oven and bake for approximately 50 minutes, or until the top is browned and the coconut golden. Allow the loaf to cool completely. Do this. I didn’t and was left with delicious remnants stuck to the bottom and corners of the pan.
- Once cool, run a knife or spatula around the edges of the loaf, loosening it from the pan. Cover the loaf with your hand or a plate and invert to remove it from the pan. If it doesn’t slide out easily, use the spatula to further loosen it. Place on a plate, slice and serve.