Ingredients:
2 tablespoons desiccated coconut
1½ cups mashed overripe banana (3 large banana’s)
1¼ cups firmly packed brown sugar
½ cup vegetable oil
2 teaspoons gluten free baking powder
1 teaspoon mixed spice
2½ cups desiccated coconut, extra
1¾ cups linseed, sunflower and ground almonds
Cooks Tools:
Measuring spoons/cups
Loaf pan (11cm x 21cm)
Large bowl
Wooden spoon
Bread knife
Baking paper
Wire rack
Step 1: Preheat oven to 180°C/160°C fan-forced. Grease 11cm x 21cm loaf pan; coat base and sides with desiccated coconut. Shake out excess coconut.
Step 2: Combine sugar, banana, oil, baking powder and spice in large bowl; stir in extra coconut and LSA. Spread mixture into pan; smooth surface.
Step 3: Bake bread about 55 minutes. Stand in pan 10 minutes; turn, top-side up, onto baking-paper-covered wire rack to cool. Good eaten either fresh or toasted the next day.
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