Peggy’s Famous Coconut Chocolate Chip Banana Bread with Glaze Gone Gluten Free

Ingredients
1 cup flour (Gluten Free All Purpose Baking Flour)- Bob’s Red Mill’s
½ 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
½ 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! Mmmmm.

Serving Size: 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user WIDRAKIE.