Gluten-free banana and coconut bread

INGREDIENTS

• 1 1/2 cups (200g) gluten-free plain flour
• 1 cup (80g) desiccated coconut
• 1/2 cup (110g) brown sugar
• 2 tsp gluten-free baking powder
• 1/2 teaspoon bicarbonate of soda
• 1 cup (200g) banana, mashed
• 2/3 cup (165ml) olive oil or virgin coconut oil
• 2 Coles Brand Australian Free Range Eggs, lightly whisked
• 2 tablepoons Coles Finest Pure Canadian Maple Syrup
• 10g butter
• 2 large just-ripe bananas, thickly sliced diagonally
• Coles Finest Pure Canadian Maple Syrup, extra, to serve 

• METHOD

  • Step 1
    Preheat oven to 180C. Grease and line the base and 2 long sides of an 11cm x 20cm loaf pan.
  • Step 2
    Combine flour, coconut, sugar, baking powder and bicarbonate of soda in a bowl.
  • Step 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 inserted in the centre comes out clean. Set aside for 5 mins before turning onto a wire rack to cool.
  • Step 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.
  • Step 5
    Place the banana bread on serving plates. Top with the banana and drizzle with a little extra maple syrup.