Your Sunday plans have just been made! This deliciously moist and gluten-free banana bread recipe, loaded with coconut chocolate chips, is exactly what you’ve been looking for. You’re welcome.
Some of the best memories I have from my childhood are those Saturday mornings when my mom would bake. She always took on the kitchen with the speed of a cheetah and the grace of a swan because no matter what she was making, she was done in no less than 30 minutes (and that included clean up). Despite my best efforts – giving it the ol’ college try – I’ve never quite mastered her particular set of skills for time and efficiency.
In fact, my time spent baking is usually clocked with at least 10 minutes trying to find something to watch on Netflix, a total of 15 minutes rereading the recipe, scared I missed a step, and another 20 minutes (at least) trying to capture a cute photo of my hand on the mixing spoon for my Instagram Story.
Still, I suppose I can find comfort in the fact that the one thing I did inherit from her is the joy I find when baking and the sense of peace that comes from making something out of nothing. One of my favourite things to whip up? Banana bread, of course. There’s nothing easier – especially when you can easily freeze the bananas you know you won’t eat before they go bad, and pull them out whenever you want. Though I wouldn’t be me if I didn’t add chocolate (I used Enjoy Life’s Dairy-Free Mini Chips) to it somehow, and shredded coconut is always a must, of course. And to top it all off, this banana bread is gluten-free – made with rice flour.
What are you waiting for? Make your own gluten-free banana bread with coconut and chocolate chips right now!
- 1/3 cup softened butter
- 2/3 cup sugar
- 2 eggs
- 3 tbsp almond milk
- 1 tsp vanilla extract
- 2 cups rice flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mashed ripe banana
- 1 cup toasted coconut
- 1 cup Enjoy Life Chocolate Mini Chips
- Preheat oven to 350'F.
- Grease a 7x11 cake pan.
- In a large bowl, combine softened butter and sugar. Beat in eggs, one at a time.
- Mix in almond milk and vanilla extract.
- In a separate bowl, combine rice flour, baking powder, baking soda, and salt. Add to the butter mixture and stir until just combined.
- Stir in mashed bananas, coconut, and chocolate mini chips.
- Bake for approximately 30 minutes or until a knife inserted into the center comes out clean.