Coconut Banana Bread, Gluten-free + Dairy-free + Egg-free

When one kids, or two, are sick, my other children feel completely neglected. Like I am abusive for paying any extra attention to their sick sibling. There is a chart somewhere in their head counting the minutes I spend on each, the special treatment I give each, the "favorite foods" I make for each. So since Ava was the only child who was well today, she came home from school in a rage. Emma got to sit NEXT to Vince in the car, Emma got to watch TV all day, bla bla bla.

So after an afternoon and dinner that revolved around Emma and Vince, I decided to make a dessert specifically for Ava. As I have said, she loves banana bread. So tonight I made a variation...Coconut Banana Bread. I found a recipe online and of course, altered it a bit to fit our family's food restrictions/preferences.

http://chocolateandzucchini.com/archives/2012/12/banana_coconut_bread_vegan.php

Banana Coconut Bread:

2 cups all-purpose GF flour
1/2 tsp baking soda

1/4 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup sugar
1/2 cup grated coconut

4 small bananas
1/2 cup coconut oil
2 tbsp dark rum
1/4 tsp apple cider vinegar

Preheat the oven to 350.

In a medium bowl, combine the flour, baking soda, spices, salt, sugar, and coconut. Stir well to combine. Set aside.

In a large bowl, mash the bananas well. Add the oil, rum, and vinegar, and stir to combine.

Fold the dry ingredients into the wet ones until no trace of flour remains, without overmixing. Pour into the prepared pan, level the surface with a spatula.

Bake for 45 to 50 minutes, until the top is browned and a knife inserted in the center comes out clean. Pull out from the pan and let cool on a rack before serving.

It was a hit! Ava went to bed happy (but only after complaining that it wasn't fair that Emma was sleeping with us).