As my daughter swims most mornings, breakfast is usually eaten in the car on the way home from training. I am always on the lookout for quick, easy, filling snacks that I can make and freeze for the week ahead.
I have been making her coconut bread for a few months now, lovely with lemon butter. But alas she is in need of a change! I recently purchased The Australian Women’s Weekly Gluten-free & Allergy-free Eating cookbook and found an interesting recipe for banana bread. This recipe is gluten, wheat, yeast, dairy, and egg free!!!
It is delicious toasted or just as it is. Storage is in the fridge and I would suggest you pop it in the fridge before attempting to slice it. I will make one change next time I bake this, I will use a baking paper lined tin instead of greasing and coating with coconut. Perhaps popping the extra coconut on top instead. The loaf came out of the coconut coated pan fine but I really don’t think it makes any difference to the final outcome.
2 tablespoons desiccated coconut (for coating pan)
1 1/2 cups mashed overripe banana (about 3 large bananas)
1 1/4 cups firmly packed brown sugar
1/2 cup vege oil
2 teaspoons gluten free baking powder
1 teaspoon mixed spice (I used cinnamon)
2 1/2 cups desiccated coconut
1 3/4 cups LSA (linseed, sunflower, and almond meal)
Preheat oven to 180 degrees C.
Grease 11x21cm loaf pan; coat sides and base with desiccated coconut.
Combine banana, sugar, oil, baking powder, and spice in a bowl. Stir in coconut and LSA.
Spread mixture into pan and smooth top.
Bake approx 55mins. Stand in pan 10mins then turn out onto baking paper covered rack to cool.
Store in airtight container in fridge for up to 1 week.