BANANA PANDAN & COCONUT LOAF

Gluten, Dairy & Soy Free

INGREDIENTS
100g Dairy Free Margarine softened, plus extra for greasing
Heaped ½ cup fruit sugar
2 large Organic eggs or equivalent egg replacer
1 tsp coconut/pandan essence
1 ¼ cup GF Self Raising flour
1tsp GF baking powder (if using egg replacer)
4 very ripe bananas, mashed

METHOD
Preheat oven to 180 degrees Celsius. Grease a 450g loaf tin with margarine.
Beat the margarine and sugar together in large mixing bowl until light and fluffy. Slowly add eggs and coconut/pandan essence, until all mixed.
Sift flours and baking powder in separate bowl. Fold half the flour into the mixture using a metal spoon, adding the rest carefully. Fold bananas into the mix.
Pour mix into loaf tin and bake for 45-50 minutes until golden brown and firm to touch.
Leave to cool in tin for 3-4 minutes before putting on wire rack to cool completely.

For icing mix icing sugar with coconut milk until you’ve reached desired consistency. Spread on top of loaf when loaf is completely cooled and sprinkle with toasted desiccated coconut.

Enjoy!