½ cup coconut oil
½ cup honey
3 large ripe mashed bananas
2 cups desiccated coconut
1 cup gluten-free flour
1 tsp baking powder
Preheat oven to 180 degC/355 Fahrenheit.
Melt honey and coconut oil together
Gently mix all ingredients together in a large mixing bowl (be careful not to over-mix)
Pour into a greased and lined loaf tin and bake for 1 hour or until a skewer inserted into the middle comes out clean.
The loaf will keep (unsliced) in an airtight container for up to 5 days. It also freezes well.
A slice of this is delicious warmed up and spread with a little butter!