2 tablespoons desiccated coconut
1 1/4 cups (275g) firmly packed brown sugar
1/2 cup (125g) vegetable oil
2 teaspoons gluten-free baking powder
1 teaspoon mixed spice
2 1/2 cups (200g) dessicated coconut, extra
1 3/4 cups (225g) linseed, sunflower and ground almonds (LSA)
1. Preheat oven to 180 degrees. Grease loaf tin, coat base and sides with dessicated coconut. Shake out excess.
2. Combine banana, sugar, oil, baking powder and spice in large bowl; stir in extra coconut and LSA. Spread mixture into tin, smooth surface.
3. Bake break about 55 minutes. Stand in pan 10 minutes; turn, top-side up, onto baking paper covered wire rack to cool.
I tried this recipe for the first time last night and it tasted so good! The best bit about it is that it is gluten, dairy and egg-free so lots of people with allergies/intolerances will be able to eat it too!