1 and 1/2 cups gluten-free plain flour

1 cup desiccated coconut

1/2 cup brown sugar

2 tsp gluten-free baking powder

1/2 tsp bicarb soda

1 cup mashed banana

2/3 cup olive oil or coconut oil

2 eggs, lightly whisked

2 tbs maple syrup

10g butter

2 large just-ripe bananas, thickly sliced diagonally

  1. Preheat oven to 180 degrees. Grease and line the base and sides of an 11cm x 20cm loaf pan
  2. Combine flour, coconut, sugar, baking powder and bicarb soda in a bowl
  3. Whisk the mashed banana, oil, egg and maple syrup in a bowl. Add to the flour mixture and combine. Spoon into prepared pan and smooth surface. Bake for 1 hour or until a skewer comes out clean. Set aside for 5 mins before turning onto a on wire rack to cool.
  4. Cut the banana bread into slices and toast. Meanwhile, melt butter in a non-stick frying pan over high heat. Add the banana and cook for 1 min each side or until browned.
  5. Place the banana bread on serving plates. Top with the banana and drizzle with a little extra maple syrup


Serves – 12

Prep – 20mins

Cooking – 1 hour