Peggy'S Gluten Free Coconut Chocolate Chip Banana Bread With Sweet Drizzle

• Peggy's Gluten Free Toasted Coconut Chocolate Chip Banana Bread
• 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
• Sweet Drizzle
• 1/2 cup confectioners sugar
• 1-2 teaspoons milk or soy milk (I used hazelnut coffee creamer)

1. Pre-heat oven to 350 Degrees F
2. Mix wet ingredients in one bowl
3. Mix dry ingredients in another bowl
4. Mix dry and wet ingredients together
5. Pour into greased and floured bread baking pan
6. sprinkle 1 handful of chocolate chips and shredded coconut on batter in pan and swirl with a knife.
7. Add remaining chocolate chips and shredded coconut on top
8. Bake at 350 Degree for 45-50 ( tin pan) 50-55(glass pan) minutes. My oven bakes for 46 minutes in a tin pan.
9. When cool, drizzle with glaze.
10. For Sweet Drizzle: in a bowl 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.rnrnIf you want a healthier drizzle option, use honey and sprinkle with cinnamon! mmm!

coconut chocolate, flour, unrefined sugar, baking soda, salt, vanilla, eggs, sour milk, butter, mashed banana, chocolate chips, handful, sweet drizzle, confectioners sugar, milk

Taken from food52.com/recipes/17341-peggy-s-gluten-free-coconut-chocolate-chip-banana-bread-with-sweet-drizzle (may not work)