After posting about my Aunt Debbie's banana bread, and sharing my egg-free recipe, I started wondering if there was any way I could make a nut-free version as well...
A bit of research online quickly brought me to the conclusion that nut-free was possible, egg-free was possible, but that nut-and-egg-free was not possible.
I decided to scale my recipe down, just in case it was a horrible failure (I hate wasting expensive ingredients!) and, to my surprise, the end result was delicious! I was truly expecting to have to play around with this recipe several times before getting it right, but I'm very pleased with the results!
The texture is a bit gooey-er than my almond flour version, but the slight coconutty taste more than makes up for it! If you can eat eggs, I think adding one to the batter would help improve the airiness of the bread a bit. If you do experiment with an egg, be sure and share your results in the comments below.
This scaled-down recipe made 2 mini loaves, and I'm guessing it'd be enough for about 4 muffin tins. I ate one mini loaf hot, fresh from the oven and the second after it had cooled completely (yes, I ate the entire recipe by myself). Both ways tasted delicious, though the coconut taste really comes out as it cools.
Trying topping a slice of this bread with some melted chocolate - if you're a lover of all things chocolate and coconut, you'll be in heaven!