Coconut Banana Bread
2 1/2 cups (300 g / 10 oz) gluten-free all-purpose flour pre mix
2 teaspoons gluten-free baking powder
2 teaspoons mixed spice
1 cup (230 g / 7 1/4 oz) firmly packed brown sugar
100 g (3 1/3 oz) shredded coconut 1 egg, lightly beaten 2 egg whites
300 ml (10 fl oz) reduced-fat milk
50 g(1 2/3 oz) butter or canola margarine, melted
2 medium ripe bananas, mashed
1. Preheat oven to 180Â°C (350Â°F / Gas 4). Line a 10 cm x 23 cm (4 in x 9 in) loaf tin with baking paper.
2. Sift the flour, baking powder and mixed spice into a bowl. Stir in the sugar and coconut and make a well in the center.
3. Whisk together the egg, egg whites, milk and butter or margarine, pour into the well and stir until just combined. Fold through the mashed bananas.
4. Spoon the mixture into the prepared tin and bake for 1 1/4 hours or until a skewer comes out clean when inserted into the center. Serve warm, cold or toasted, with your favourite spread.