This was an impromptu afternoon snack that came together almost too quickly and tastes far more delicious than expected considering the ease of preparation. The addition of the coconut was an afterthought and added a rich nutty tone to this moist quick bread. I definitely recommend using a high quality cocoa for a pure chocolate flavor to complement the sweetness of very ripe bananas. Slice and serve warm, then wrap the left overs in wax paper, then in foil, and store them in the freezer for a speedy breakfast or healthy snack. Enjoy!
Choco-Coco-Banana Bread
1 1/2 cups white rice flour
1/2 cup cornstarch
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 cup loosely packed brown sugar (I used
camino cuisine whole brown sugar)
1/4 cup Earth Balance buttery spread (soy-free)
3 very ripe bananas, mashed
Egg replacer (prepared) to equal 2 eggs
1/3 cup unsweetened applesauce
1/3 cup unsweetened grated coconut (still loving my
cocoa camino coconut!)
1/3 cup unsweetened cocoa powder (I used
cocoa camino cocoa)
Preheat your oven to 350 degrees. Lightly grease a 9x5-inch loaf pan.
Combine flour, starch, salt, and soda in a medium mixing bowl and whisk until well blended. Set aside.
In a separate mixing bowl, combine sugar, bananas, Earth Balance, egg replacer, and applesauce, stirring until combined. Add dry ingredients, a little at a time, stirring after each addition. When dry ingredients are fully incorporated, add coconut and stir.
Spread 1/2 of the batter in the prepared pan. Add the cocoa to the remaining batter and stir until smooth. Spread the chocolate batter on top of the batter in the pan. Using a butter knife, swirl the batters together gently.
Bake for 1 hour, or until the center is set and a toothpick inserted in the center comes out clean.
Allow bread to cool for 20 minutes before removing from pan. Slice and serve warm. 
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