Instructions

1. 1

   Preheat oven to 350

2. 2

   Coat an 84 glass baking pan with grapeseed oil

3. 3

   Sift together flours, cocoa powder, baking soda, and salt

4. 4

   Cream together the coconut oil and sugars.

5. 5

   Add bananas, coconut milk, vinegar, and extracts.

6. 6

   Add the wet ingredients to the dry.

7. 7

   Mix well.

8. 8

   Add the chips and the nibs.

9. 9

   Pour batter into pan.

10. 10

    Bake for about an hour- checking at the 50 minute mark.

11. 11

    Banana bread is done when knife inserted into the middle comes out mostly clean.

12. 12

    Chop chocolate into evenly fine pieces

13. 13

    Place in a glass bowl over a pot of fast simmering water, stirring frequently with a wooden spoon or wire whisk. Be careful not to get chocolate too far up the sides of the bowl. Do not heat water too high or your chocolate will burn.

14. 14

    In a small saucepan heat coconut milk and vanilla extract on high and reduce by half- pour into a small glass or bowl.

15. 15

    Once chocolate is melted, immediately remove from heat.

16. 16

    Whisk in coconut oil one piece at a time making sure each piece is incorporated then drizzle in the reduced coconut milk whisking vigorously.

17. 17

    The ganache should be glossy and dark.

18. 18

    Allow to cool for a minute or two before transferring to a squeeze bottle or a piping bag or even just a sandwich bag with the corner cut off will work fine. Then, drizzle on the cooling banana bread.