It's dense and gooey. It's full of dark chocolate, walnuts and creamy coconut milk. It's gluten and grain free. It's Gluten-free Coconut Dark Chocolate Banana Bread. Ohhhhh yeeessssssss!
This is a picture of attempt #1. Not bad, huh?
I don't even know how the idea for banana bread got into my head, but once it did, the light bulb went on and just kept getting brighter and brighter. Wait a second! I take that back. I do know where the idea came from. The Flying Apron.
The Flying Apron is a bakery here in Seattle that creates all gluten-free, vegan, organic baked goods. They used to set up shop at the farmer's market through the winter months, and I lived for their banana bread. How could I forget? Every once in a while I'll bike over to their cafe to buy a slice. Or a chunk, rather. The Flying Apron's banana bread is so moist that it can't be sliced thinly without falling apart. Yummmm.
I wanted to create my own, equally yum-inducing bread, and I must say that this one hit the mark, nearly taking out the target entirely. Dan
practically demanded suggested that we keep this bread a secret from would-be usurpers. The two of us didn't have any problem finishing the loaf ourselves, to be sure. Here today, gone, well... today.
I've decided to tantalize you all with some photos while version 2.0 is in the works. Yes, that means that I'm still tweaking and testing to get the perfect loaf; cranking it up a notch or two, if you will.
Don't worry, I'm not planning to taunt and then not deliver the goods. I just wanted you to get a little hungry before I make good on my end of this bargain.
Stay tuned for the recipe!
|Good to the last bite.|