Skinny Gluten Free Banana Coconut Bread

Having a good friend over for brunch tomorrow and I wanted to make some homemade goodies that were still...eh sorta good for me? I decided to make some banana bread with some bananas I had on the counter and I found this recipe! I made a couple changes from the original, seriously, YUM. These are sugar free (besides honey), gluten free and packed with great stuff for you.  I love this bread!

3/4 cup coconut oil

1 cup honey

6 egg whites

2 teaspoons vanilla extract

2 cups mashed bananas

1 1/4 cup Gluten Free AP flour *

1 cup Gluten Free Oats (rolled oats), pulsed in food processor to make an oat flour

1/2 cup vanilla protein powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 teaspoons baking soda

3/4 cup unsweetened coconut milk

1 cup unsweetened shredded coconut

1 cup mini chocolate chips

Directions:

• In a large bowl, cream the coconut oil and the honey. do not melt the coconut oil first, you want it to be solid so it acts like a butter mixing with the honey.
• Add the egg whites, vanilla and banana and mix completely. 
• Sift the flour, oats, protein powder, cinnamon, and baking soda. 
• Slowly add the flour mix, alternately with the coconut milk, to the banana mixture. Do not over mix. 
• Stir in the shredded coconut and chocolate chips by hand. Next time i make this recipe i will also add 1 cup chopped walnuts too!
• Divide the batter in the loaf pans and sprinkle with some additional mini chocolate chips.
• Bake at 350 degrees for 35 minutes. 
• Let cool in the pans before flipping out onto cooling racks. 
• Keep bread in sealed container for 5-7 days or freeze the loaves to have on hand later! Makes 4 mini loaves or 1 large loaf. 

* If you don't want to make it with Gluten Free flour, you can easily substitute 1-1 normal AP flour and rolled oats.