Thursday, January 9, 2014

coconut chocolate chip banana bread {gf}

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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.

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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.

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

29 comments:

  1. Ooooh, this looks lovely! It's been far too long since I've made banana bread, and the last time I tried to make my own gluten-free blend, it didn't turn out well at all... Any tips for gluten-free baking? I struggle with the wet-to-dry ratio.

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    1. Oh goodness, tips on Gluten Free Baking; I am still fairly new to Gluten Free baking however I have yet to have a failure, I tend to lean towards recipes that do not need to rise all that much and have a high moisture content already- I play around with the amounts based on consistency of the batter. For this recipe I simply subbed in equal measurements of ap flour for GF Multi Purpose Flour and it worked great. Cara at Fork & Beans and Richa at Vegan Richa are the GF baking masters!

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  2. I am soooo with you. I love making gluten free quick breads and this one looks perfect!

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    1. Thanks beautiful lady; GF quick breads have always been successful for me- this one is now my all time fave!

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  3. Stunning.. Really nice photos.. was looking all day for something like this, I can’t wait to try it.

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  4. the bread looks so pretty and moist Heather

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  5. Sounds yummy! I've been meaning to try some gluten-free baking. Do you know which flours are in the King Arthur flour blend?

    I only have the individual flours that you need to mix together to create baked goods: arrowroot, potato starch, brown rice, sorghum, almond meal and xanthan gum. I don't know if this combination (minus the almond meal) will work for this recipe...

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    1. Thanks Elise! It was so amazing, I'm making another loaf this weekend :) The following is straight from King Arthur Website/Box
      INGREDIENTS: SPECIALTY FLOUR BLEND (RICE
      FLOUR, TAPIOCA STARCH), POTATO STARCH,
      WHOLE GRAIN BROWN RICE FLOUR

      I hope this helps

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    2. Perfect! Especially since I have all of those flours, so no need to purchase anything new. Actually, I might not have tapioca starch, but I know that I've used corn starch in place of tapioca starch in recipes and it works just as well.

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    3. Excellent- let me know when you make it and how it turned out!

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  6. Wow what a way to bring your banana bread tradition back into your life- this look amazing!!

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  7. Hi! Soooo glad I found this recipe! My husband LOVES chocolate and coconut (and when they are combined - double score!) … and who doesn't love banana bread?!? And then the chia seeds! This will be a total crowd pleaser at my house!
    Oh - and great tip about making 2 loaves! We won't want to share either!! :)

    PS - Gorgeous photos! Can't wait to look around on the site more!!

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    1. Hi Gretchen - seriously who doesn't love coconut & chocolate?!? Thanks for stopping by and for the lovely comment :)

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  8. Wow! Just found your blog and super excited I did! I love it :)

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    1. Hi Steph! Thank you so much for stopping by and leaving a comment, hope to see you around more often!

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  9. About a week and a half ago I saw some overripe bananas on sale and brought them home to make banana bread...I tried a gluten-free recipe using oat flour and I loved it - so moist and great texture! I wish I had thought to add coconut and a yummy glaze to mine too, but I was sharing it with a non-coconut lover (I'm with you on that!)

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    1. Nice! I have to try the oat flour next time around, I bet it was super delish!

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  10. Any chance this recipe works with regular all-purpose or whole wheat? I usually have GF around the house (I do a little bit of both) but we're out.

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    1. YES! I actually ran out of GF flour mix this past weekend and wanted to make a loaf for my Dad and subbed All Purpose Flour for the GF and it worked beautifully (same amounts) - I am uncertain about the Whole Wheat, if you were to go that route I would use only a 1/2 cup of whole wheat with the remaining amount in AP Flour

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  11. I was try to make this and ... fail, lol .. i need to try again next time :)

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    1. I'm sorry to hear that- can I ask what happened and what made it a fail for you?

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  12. Your photos are gorgeous! I've never tried GF baking, but it's definitely on my short list as I love almost all vegan baked goods. Do you have any quick tips I should follow for my first attempt at GF baking?

    Thanks!

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    1. Thank you Cathy! The more I play around with gluten free baking the better I become, pay attention to the consistency of your batter when subbing in Gluten Free Flours, the best GF flours to start off with would be a blend or grinding your own gf oat or almond flour- best of luck!

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  13. Mmm, beautiful! I just love the contrast of the coconut on top :) Also chocolate banana bread is the way to go! :D

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  14. Hi Miss Heidi! Chocolate absolutely makes everything better :)

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  15. Just found your lovely blog and this recipe. It looks incredible and so delicious! Definitely need to try it out :) Thanks for sharing!

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Thanks for stopping by - your comments make my day!