Gluten-free Cassava Flour banana and coconut bread

This gluten-free banana bread recipe uses less sugar for healthier banana bread that the whole family will love.

INGREDIENTS:

• 1 1/2 cups (200g) Three Spades Cassava flour
• 1 cup (80g) desiccated coconut
• 1/2 cup (110g) brown sugar
• 2 tsp gluten-free baking powder
• 1/2 tsp bicarbonate of soda
• 1 cup (200g) banana, mashed
• 2/3 cup (165ml) olive oil or virgin coconut oil
• 2 Free Range Eggs, lightly whisked
• 2 tablepoons Pure Canadian Maple Syrup
• 2 large just-ripe bananas, thickly sliced diagonally
• 10g Butter 

METHOD:

1. Preheat oven to 180C. Grease and line the base and 2 long sides of an 11cm x 20cm loaf pan.
2. Combine flour, coconut, sugar, baking powder and bicarbonate of 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 inserted in the centre comes out clean. Set aside for 5 mins before turning onto a 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.