Banana and Coconut Bread
This recipe is gluten-free, wheat-free, yeast-free, dairy-free and egg-free.
for loaf pan coating
mashed (1+1/2 cups)
firmly packed (1+1/4 cups)
gluten-free Baking powder
Linseed, Sunflower and Almond Meal
Preheat oven to 180°C / 160°C fan-forced.
Grease 11 x 21 cm loaf pan, coating base and sides with desiccated coconut.
Shake out excess coconut.
Combine banana, sugar, oil, baking powder and spice in large bowl.
Stir in coconut and meal.
Spread mixture into pan, smoothing surface.
Bake bread for about 55 minutes.
Stand in pan 10 minutes and then turn, top-side up onto wire rack covered with baking paper, to cool.
Banana bread can be stored in an airtight container in the refrigerator for up to 1 week.