Momma Peggy's Toasted Coconut Chocolate Chip Banana Bread with a Sweet 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, Sweet Drizzled, Toasted Coconut Chip Banana Bread of a Lady!
sprinkle 1 handful of chocolate chips and shredded coconut on batter in pan and swirl with a knife.
Add remaining chocolate chips and shredded 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.
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.
If you want a healthier drizzle option, use honey and sprinkle with cinnamon! mmm!