(I agree! This was probably the best banana bread I have ever eaten. However, do note that I made a few changes when making my vegan version. See asterisks. -LuAnn
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
1 cup flour (for gluten free, use Bob’s Red Mill’s Gluten Free All Purpose Baking Flour)*
1/2 cup sugar
1 teaspoon baking soda
Pinch of salt
1 teaspoon vanilla
EnerG egg replacer equal to 2 eggs
4 tablespoons soy milk (almost 4 tablespoons of the milk mixed with 1 teaspoon vinegar-let sit for two minutes-it will curd slightly)
1 stick vegan "Willow Run" margarine
1 cup mashed banana
2 handfuls chocolate chips
2 handful shredded coconut
1/2 cup confectioners sugar
1-2 teaspoons Vanilla soy creamer
a few drops of vanilla
a dash of salt
Instructions for cake:
Heat oven to 350 Degrees Fahrenheit.
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.
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.
Source: http://www.coconutsandcardamom.com/peggys-famous-coconut-chocolate-chip-banana-bread-gone-gluten-free/ (The blogger, Andrea, says this is her mother in law's recipe); tried by and posted by LuAnn for KRT.