Chocolate coconut banana bread (gluten & dairy free, high protein)

2 likes 0 comments Recipe by Kathleen Sandusky

Ingredients for 2 loaves

Wet ingredients
3 bananas
1/4 c coconut oil
1/3 c almond or coconut milk
2 eggs

Dry ingredients
3/4 c chickpea flour
1 1/4 c rice flour
1 1/3 c sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 c unsweetened cocoa

Fold in last
1 c shredded unsweetened coconut
1 c chocolate chips

50 min · Easy

Directions

1. Made this up while on crutches and a snowstorm raged outside. I was forced to limit myself to ingredients on hand.... And it was FANTASTIC! Moist and sweet... You could add less sugar, but I was making my kids happy. (Okay, me too.) Added coconut makes it a little more textural and chewy. Would be great with walnuts too. (But I don't have them and I'm not going out in the snowstorm!)

2. Omit the eggs to make this vegan. Won't be quite as fluffy but would still work. Also use gluten-free baking powder if you're strictly gf.

Preheat oven to 350 and grease 2 loaf pans (I used coconut oil).

3. Blend wet ingredients (except eggs) in blender or by hand.

4. Mix dry ingredients in large bowl.

5. Fold in wet ingredients and eggs, then fold in shredded coconut and chocolate chips.

6. Pour into 2 prepared loaf pans, then bake at 350 degrees for 45 mins.

desserts, dairy free, gluten free, high protein February 07, 2015 23:06

Author Kathleen Sandusky