Saturday, May 9, 2015

Chocolate Chip, Coconut and Banana Bread

Bananas are good to eat, but in warm weather, they have a nasty tendency to become overripe (hence not good to eat!) very quickly.  In that situation, don't throw out your bananas - you can put them in the freezer until you are ready to use them in a delicious recipe. The skins will go black and when you thaw the frozen bananas, they will be mushy, but if you are baking with them, that is the perfect state.  Banana bread is an obvious choice for using up those bananas after they have been thawed.

I like to try out different recipes, so when I had some bananas to use up recently, I happened upon a recipe for Chocolate Chip Coconut Flour Banana Bread from Ambitious Kitchen.  This recipe attracted me because it was gluten and dairy free, I already had the ingredients, and it allowed me to try something a little different (in this case, a paleo cake). 

This banana bread is very easy to make, and the resulting product is wonderfully moist.  The chocolate chips also elevate it to another level of deliciousness.

I would definitely make this recipe again - it is a good one to have in your repertoire, especially if you are cooking for gluten or dairy intolerant friends and family.


Lorraine @ Not Quite Nigella said...

I know what you mean, buying lots of bananas means that you can never tell how quickly they will ripen! I've had to shove a few in the freezer :P

CQUEK said...

this looks so incredibly good!!

Kari said...

I like this twist on traditional banana bread. Lots of good flavours in one loaf!