Name: Gluten-free banana bread
Cook time: 55 min
Total time: 55 min
Yield: 10
Ingredients: 2 tablespoon desiccated coconut; 1 1/2 cup mashed overripe banana; 1 1/4 cup (275g) firmly packed brown sugar; 1/2 cup (125ml) vegetable oil; 2 teaspoon gluten-free baking powder; 1 teaspoon mixed spice; 2 1/2 cup (200g) desiccated coconut, extra; 1 3/4 cup (225g) linseed, sunflower and almond meal

Ingredients

2 tablespoon desiccated coconut

1 1/2 cup mashed overripe banana

1 1/4 cup (275g) firmly packed brown sugar

1/2 cup (125ml) vegetable oil

2 teaspoon gluten-free baking powder

1 teaspoon mixed spice

2 1/2 cup (200g) desiccated coconut, extra

1 3/4 cup (225g) linseed, sunflower and almond meal

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 11cm x 21cm loaf pan; coat base and sides with desiccated coconut. Shake out excess coconut.

2.Combine banana, sugar, oil, baking powder and spice in large bowl, stir in extra coconut and meal. Spread mixture into pan; smooth surface.

3.Bake bread about 55 minutes. Stand in pan 10 minutes; turn, top-side up, onto baking-paper-covered wire rack to cool.

You will need 3 large overripe bananas (690g) for this recipe. This banana bread is good sliced and toasted. This recipe is gluten-free, wheat-free, yeast-free, dairy-free and egg-free.
Note

Women's Weekly Food