Momma Peggy’s Toasted Coconut Chocolate Chip Banana Bread with a Sweet Hazelnut Drizzle Gone Gluten Free… It really doesn’t get any better than this. Trust me, I have been around the ‘Gluten-less Bakery block’ and there is nothing-NOTHING that compares to this Banana Bread.
Do yourself a favor and make this right now. It is easy to prepare and takes approx 50 minutes to bake. Your quality of life will increase when it is introduced to your mouth.
Put away your recipes books because this is what you want- unless you are the .000009 percent of people that don’t like banana’s- you can’t count!
Peggy is my mother in law who makes dozens of these a day (non-gluten free) for our family restaurant- Kahuku Grill, North Shore, Hawaii. She makes these in her sleep, and saying she has mastered it- is an understatement!
The exact recipe she keeps secret but this gluten-free version is coming out public, for the very first time, right now. Thank you momma Peggy you sweet sweet Hazelnut Drizzled, Toasted Coconut Chip Banana Bread of a Lady!
Up close and personal….
The loaf lasted two seconds after its photoshoot.
- 1 cup flour (Gluten Free All Purpose Baking Flour)- Bob’s Red Mill’s
- ½ cup sugar
- 1 teaspoon baking soda
- pinch of salt
- 1 teaspoon 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 butter softened
- 1 cup mashed banana (the older the better unless it smells)
- 2 handfuls chocolate chips (healthy version…cocoa nibs)
- 1 handful shredded coconut
- Glaze
- ½ cup confectioners sugar
- 1-2 teaspoons milk or soy milk (I used hazelnut coffee creamer)
- Heat oven to 350 Degrees F
- 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. My oven bakes for 46 minutes in a tin pan.
- 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.
- If you want a healthy glaze, take honey and drizzle the bread and sprinkle with cinnamon! Mmmmm.
I so want to make this today.
I really want to use 1/2 cup coconut flour PLUS 1/2 cup any other flour needed such as rice flour, tapioca flour, chickpea flour or any other flour??? Please advise as I don’t have a ready gluten free flour mix. thank you
Hello!! Sorry it took so long to reply. Did you already make it? If so, what flours did you use? I love to get the Bob’s all-purpose gluten free baking flour because its the perfect blend of flours. You can find it in most all grocery stores these days. I havn’t tried it any other way but if you experiment and do it let me know how it turns out!! gooood luck!!
This dose not need xanthum gum??? It just seems like it should have it. Glad to see everyone saying its ok to do as muffins. I like to muffin everything so I can freese and pull out when I get a sweet tooth.
Miranda, Andrea is the pro with this recipe, but as far as I know it doesn’t need anything extra. It holds together really well, and the moisture from the fruit keeps it form crumbling. Thanks for the love and the support!!!
Miranda! Let me know if you make it! no nothing extra needed. this recipe is a home run! i think u will be quite pleased! the first time my mother in law made it for me i ate the entire loaf that day! it’s that good!!
This looks amazing! My daughter has celiac and we have both been gf for 3 years. Spent the weekend talking about how we used to love banana-choc chip bread so I am definitely making this for when she comes home from school. Thank you so much for sharing!
Thank you for sharing! This recipe is a keeper that is a for sure! I will never forget the first time my mother in law made it for me!! i think I ate the whole loaf in that hour… not even joking. Also, two of my neighbors have made me French chocolate cakes which were both soooooo crazy amazing and I can not wait to post the recipes! Each recipe is a little different but absolutely spectacular! One is made with Hazelnut flour! they are not special GF recipes, it just happens to be that they are GF. My husband is a ‘chocolate cake snob’ and claims that these are the best chocolate cakes he has ever had- period!! I will let you know when I post it! I feel like I found a treasure! lol Thanks for sharing about you and your daughter! It is always inspiring to hear about others experiences!
Going gluten free was rough because I live to bake, but this recipe got me back in the game! It’s easier than my original banana bread and is delicious. I take it to brunches and people are shocked its gluten free. Cheers!
Hey Laurel, thank you for sharing! I know what you mean about the battle of backing but being Gluten Free forsure. I am so glad you like this recipe. This is my mother in laws invention that I have to give her every ounce of credit for! If you have any gluten free baking recipes that you love…. pleeeease share!!
I also forgot to mention that I add cinnamon, nutmeg and walnuts to mine to really make it loaded banana bread! Soooo yummy.
Just made this today and, OH MY! I put in white chocolate chips because I didn’t think I had any milk chocolate so ended up sprinkling white and milk chocolate on the top. So moist and scrumptious
ooo wee! white chocolate… get me there! That sounds scrumptious and I am going to make it like that next time! Thanks for sharing! These work good as muffins too! Keep in touch Rachel!
I’ve been looking for a great gluten free banana bread and this looks delicious, but was wondering if coconut oil can be substituted completely for the butter? Also, can coconut sugar be substituted for the sugar? I drink coconut milk (from carton), and wondered if I can substitute it for the soy milk? Can you please tell me what does putting the teaspoon of vinegar in the milk do? Can I put the vinegar in the coconut milk with the same effect? Thanks!
This is Andrea’s recipe, so she’ll have to vouch for me, but I’ve been making my breads (zucchini, carrot, banana, etc) completely with coconut oil and they turn out wonderful, I haven’t run into any problems and I think the oil lends a great flavor and texture as well. Sugar is luckily an easy replacement, and coconut sugar should work great, as well with the coconut milk. Putting the vinegar in the milk before hand and letting it rest is was turns it’s acidity to match “buttermilk” , so you’re basically making your own buttermilk. Let us know if the recipe turns out with all the coconut replacements, I’d like to try it this way as well. Coconut flour is the only thing that’s really tricky to replace since it’s so dense, but the replacements your thinking of should work pretty smoothly. Thanks for stopping by, and good luck xoxo
I finally tried this recipe tonight and love it! It’s definitely a keeper! I substituted 1/2 cup solid coconut oil for the stick of butter, and used coconut sugar instead of the regular sugar. I happened to have just enough Bob’s Red Mill GF all purpose flour, so used that. I had some soy milk in the cupboard, so wound up using that instead
) and sprinkled some coconut over the top, as well adding a handful into the batter. I added 1/2 tsp of Ceylon cinnamon to the batter too. The muffins really came out light in texture with just the right amount of sweetness, and I didn’t want to add to that, so I didn’t do the frosting.
of substituting with coconut milk in that recipe. The batch made 12 regular size cupcakes, filling the muffin tin 2/3 full with an ice cream scoop, using paper liners. I baked it at 350 degrees for 25 minutes and tested with a toothpick to make sure it was done. I didn’t have very many chocolate chips so added about 10 chips to each cupcake after pouring the batter into the paper cups (there’s nothing worse than not getting a fair share of chocolate
chips in each muffin
In substituting the coconut oil for the butter, I assumed that I should measure the coconut oil while in it’s solid form and use the amount that 1 stick of butter would be.. which is 1/2 cup. Does it matter if the coconut oil is in solid or in liquid form when substituting? Would solid or liquid coconut oil measure out the same?
I haven’t baked in a while, and I don’t know what I was thinking, but I, at first, tried to mix the liquid ingredients with a whisk, but saw that the coconut oil wasn’t getting mixed very well, so I used an immersion blender and that seemed to work. Do you use a regular mixer when you make this? Should the liquid part of the batter be mixed smooth or left lumpy? What is the best way to store the muffins? Are they freezable?
Jun! I am so glad you liked this recipe, once you have made it a few times you can whip it up super fast and pop it in the oven. So far it has turned out every time for me. When subsisting coconut oil it is more accurate to measure if in liquid form. If using coconut oil I will take it out of the fridge and leave it by the stove as I do everything else. Sometimes that is enough time.
In regards to what kind of mixer I use- I don’t. One day I will have one… but I just mix it with a wooden spoon or strong spatula. The batter can be a little lumpy-no problem. To store the muffins or bread I use a closed container or store wraped up in wrap in the refrigerator. They freeze really well- just pop them in the microwave to make them moist. I love these with a little butter, but my family restaurant serves this banana bread (but not gluten free) as a thick warm slice with a scoop of vanilla bean ice cream, a drizzle of chocolate and sprinkled with coconut… this is when this turns into a full-on dessert! It is a hit!
I made it for my dad who can’t have dairy and does not eat sugar or coco, so I used carob chips instead of chocolate chips, topped it with Rice Dream Icecream, drizzled with a tiny bit of honey.
thanks for taking the time to tell us about what you did!!!
have a great day- keep in touch!
Hi Andrea! I just made these as muffins for the 2nd time, and used liquid coconut oil this time, and it was so easy to mix.. I only used a whisk to mix it. The odd thing is that even though I added 1 handful each of coconut and chocolate chips into the batter, which I didn’t do before, I wound up with fewer muffins.. 11 instead of 12. They’re in the oven now! Yum! Thanks for the feedback!
Hey Jun! That is awesome to hear it was easier to mix and interesting that it made one less muffin! I guess there is a little less air in the batter? Did you just love the chocolate chunks and coconut that you bit into throughout the muffin?? Have you tried it as a loaf yet?
This batch turned out great! I did notice though that there was some coconut oil that seeped through the muffin paper liner onto the bottom of the muffin pan when I took the finished muffins out.. Does that mean I can reduce the amount of oil that I’m using? If so, what do you recommend? Right now I’m using 1/2 cup liquid coconut oil instead of the butter. Thanks!
You know, I am not sure and I wish I could experiment for you but I can’t find coconut oil here in France yet. I am sure it will cost a fortune too but my guess is that if the papers are just ‘grease stained’ that you could leave the oil the same but if there is more than that to try cutting back if you are looking to make a lighter muffin. If you are looking for a ‘lighter’ muffin’, sometimes replacing some of the oil or butter with apple sauce or yogurt works (preferably Greek yogurt)! I love hearing what you do and its awesome that you take the time to share! Its great learning from everyone and each other!! Have a good day Jun! Sorry I could answer your questions more ‘precisely!
Someone sent me your website recipe and I was wondering if I could use almond flour? Let me know if anyone has tried using it
I have not tried it but I imagine it would work well. If you do try it let us know!
I rarely, and by rarely, i mean pretty much never comment on anything just because I never stop to take the time to. BUT, how could I not on this recipe?!?!?! Fabulous, amazing, the best part of my day, etc, etc, etc!!! I even had a friend who had a rough day the day I made them so I ran some of these (I made them as muffins) over to her and assured her they would make her day all better! I could go on and on about the yumminess of this recipe! sheesh. Hooray gluten free!
and anything that gives me a reason to eat chocolate for breakfast…I’m all in!
Oh and I thought this could probably be made into cookies too. Haven’t tried it yet, but I plan to
Thanks for sharing this amazing recipe!
Could you let me know how cookies go?! I am so curious!
Cookies didn’t turn out…boo. But I think I’ll try it again. It was just much too runny so they ended up in a pancake, rather than a cookie. But they still tastes amazing! If it works out when I try it again, I’ll be sure to let you know!
Oh and I give it 5 stars which is really symbolic for 100 stars!
You are the best!!
JoAnne! Thank you so much for sharing! I am in there with you! I think we are all in denial anyways. Somehow it’s okay to have chocolate chip pancakes for breakfast with butter and syrup but we can’t eat a cupcake?? I say if you are going to eat chocolate take it all the way!! Thank you so much for sharing and I can’t wait to hear if you tried them as cookies!? At my family restaurant we serve the banana bread hot with ice cream, shredded coconut, and chocolate sauce! Breakfast can also be your new dessert… now we just need an excuse to make it an entree!
So, I didn’t have any gluten free all purpose flour on hand (and anyone know where a good cheap place to buy that stuff in Canada is anyways?).
Well, I used coconut flour instead (which it says right on the package to only substitute up to 20% of anyways – I know, but it was all I had and I needed to get it made!) … Doubled the amount of milk to help soften the coconut flour.
Turned out amazing, with an amazing taste and texture – except, it was really crumbly. I’m guessing Coconut flour doesn’t quite have the ability to stick together like normal flour.
Do you either have a suggestion as to a bonding agent? At any rate, I recommend swapping out the 20%, or like someone said above, adding in the coconut oil. It blends really well with the banana! Very tasty!
OR maybe it was crumbly because I used a processor instead of simply mixing it… I’m still learning this baking stuff! haha .. We need to get a good mixer since I am enjoying baking more these days.
Anyways, thanks for the recipe, it’s the best!
Xantham gum or guar gum may help bind it together. Good luck!
i finally made this with my girls this morning and let me say this: i will never use another banana bread recipe ever again. delicious!
This was delicious! Best banana bread ever. Thanks for sharing the recipe! I was looking at banana bread recipes, and seeing what I had in the pantry, and thought, what if I added chocolate chips and coconut, so I googled and ended up here! Apparently I’m not the first to have that brilliant idea!
I made muffins instead of bread (an attempt at portion control…too bad I can still eat 3 muffins in a sitting!) I didn’t make the glaze, and they’re fabulous with out it, but I’m sure that would send it over the top!
Emily! Thanks for sharing! You sound like me. That is usually how I decide to make something- find ingredients I have with something in mind and then google it and see whats out there! It is a good way to use whats in your pantry eh? I haven’t tried them as muffins but that is a great idea. Do you mind if I ask if you baked them on at the same temperature? How long did it take and how many did the recipe make?! Thanks again!! Hope to hear more from ya!
My daughter made this today using regular flour and all I can say is O.M.G.this is to die for…I’ve printed the recipe off and plan on making it again !! Thank you for sharing
awh, thanks, this makes my day!! I am so glad you like it! My mother in law Peggy is the claim to fame for this recipe! She bakes loaves fresh every day for our family restaurant! If you are ever in Hawaii you will have to come to the North Shore and visit us at the Kahuku Grill! The banana bread is severed warm with ice cream, chocolate sauce and shredded coconut! Thanks again for sharing!! Keep in touch!
I came across this recipe and tried it the other night. It was delicious!! My husband (celiac) LOVED it, as did the rest of the family. Thank you for posting! Also, I realized after looking at the blog that I am friends with Tawny’s sister Jessica– small world! Keep up the good work!
Hello!! Thanks for sharing! I am so happy you liked it! It is always nice to have a few good GF recipes that you can call upon that you know are great! I am posting an apple cake tomorrow which is another one of my favorites which is gluten, egg, and dairy free. That is one of my favorites! That is funny you are friends with Tawny’s sister! haha. It sure is a small world! Hope to keep in touch
This Banana Bread looks incredible – what’s not to love about cocnut, banana and chocolate- Ah-Maz-Ing!
And the glaze, oh my word- the glaze is just the icing on the cake
I am going to call you ‘cacao nib coconut granola fairy’ right now, because that posting of yours yesterday… I swear spoke to to me! We added you to our list of favorite blogs because you are just that- a definite favorite and inspiration!
Thanks for the comment! You made our day! Let us know if you try the Banana Bread. The non-GF version is sold at my families restaurant and we top it will vanilla ice cream, coconut, and chocolate drizzle! it’s no longer a breakfast item when it reaches this point! haha.
Andrea
Andrea,
What is the glaze and where do you get it? Also, do you think it would taste the same substituting real flour?
hey staci! yes using ‘normai flour’ same measurements and everything will work perfectly. It will taste slightly better actually! The glaze should be at the bottom of this post. It is confectioners sugar and the milk. Add the milk 1 tsp at a time to make sure you do not make it overly runny. The measurements are in the post! Good luck! Let me know if you have any other questions!
for the glaze. start with 3/4 cup confectioners sugar and add 1 tsp of milk at a time until desired consistency. It should be quite thin.
This bread looks lovely… Love the flavors!
Thank you! This recipe is from my mother in law! I cant wait to check out your blog!
wait a sec, i have been to your blog a million times! i love love love your stuff and you are def. an inspiration~
I have made 2 loaves in 2 days! I substituted cocunut oil for some of the butter and its tastes the same–delicious and moist! Best banana bread EVER!!
Susan! So glad you liked it and what a good idea! The coconut oil probably added a more coconut taste ya? Did you use the same measurements? Thanks for the great alternative!
I have made 2 loaves in as many days!! Freezing it to give away! Today i substituted 1/2 the butter with coconut oil,and it worked well.
best banana bread ever!!!!
Thank you so much Susan! Your support and comments mean the world to me and Andrea. Love
This just made life on the main so much better!!!! I LOVED getting this for dessert at the Grill. thanks for sharing. I’m so excited to go bake some!!!
Ha ha! It is a pleasure! let us know what else you are craving and we will see what we can set you up with! Thanks for posting!!
Sweet! Thanks Amdrea. Also, I have an amazing cookbook for GF baking. I have been grinding my own grains/beans/rice to make the GF baking mixes and they have been phenomenal. I can’t imagine how much it must cost you in groceries living over there! I just started buying all my weird crap (alternative ingredients) with amazon. Jake has a prime account so free shipping. Cha-Ching!
Loving this blog. So glad you are doing it. I am feeling inspired.
Hey AJ! I would love to hear some of your favorite recipes!! and yes you are totally right, groceries in Hawaii are a joke! I don’t usually buy gluten free products. Instead I just eat rice, potato or corn product as an alternative buuut a wholefoods just opened up in Kailua and it is beautiful!! and buying the flours and what not in the bulk section isnt too bad!
Amazon is a good idea! I cant wait to hear your ideas for GF baking! my email is andrea@coconutsandcardamom.com. thanks again for sharing AJ!
Hey Andrea – Mom made a CRAZY good gluten free carrot cake a couple of months ago – you should try out that recipe. It was sooooo moist and yummy. Even Dad was amazed that he was allowed to eat it.(…maybe she got the recipe from you??)
oh ya!! I need that recipe! no that is mom’s finding! if i could get my hands on that recipe that would be fantastic! thanks for the idea! what kind of recipes are you looking to be posted?
We really do need to take the plunge and give up gluten between Ster & Max. So your website is priceless for us because I was always wanting to pick your brains!!! And Ster will be quite happy with his mommy’s banana bread recipe!!! Andrea – YOU are quite the writer! I had no idea! Keep it coming, girl!!!!
HUGS!
Thanks so much jenni!! thats really nice of you. this blog is so fun for me- It feels really nice to be able to share ideas with each other.
So Sterling and Max are showing looking to eliminate gluten? In the next day or two I will be posting some pages that are meant to educate the matter. I hope those will be of help. Any questions are great so dont’ hesitate. I never did ask, how did that fondue turn out?? i will have to do a post on that sometime!
what kind of things would you like to see posted here?
Both Sterling & Max are allergic to it!! So we need your help! We just don’t really know what to eat! So I will be coming on here regularly!
We LOVED the fondue – it was amazing!
Any and all recipes you have we would love!
Sounds amazing! The recipe calls for 1 cup flour.. What flour do u use to make this gluten free?
oH, my mistake! I used Gluten Free All Purpose Baking Flour (Red Mill). I have used rice flour in the past but this is my absolute favorite option. let me know how it goes!
Waaaa I can’t find the recipe! I remember this freaking bread. I need the GF recipe!!!!
Oh my, I dont know how it didnt add! well here it is! let me know how it goes!