250g ripe bananas (about 3 medium ones)
200g gluten free flour
175g soft brown sugar
3 large eggs whites
50g dessicated coconut
100ml rice milk
1tsp gluten free baking powder
1tsp vanilla extract
1/4 tsp salt
1tsp ground cinnamon (optional)
Pre-heat the oven to 180C. Grease a 1lb loaf tin.
Put all of the ingredients in a blender or food processor and blitz until well combined and no large pieces of coconut remain.
Pour the batter into the greased loaf tin and bake for around 30-35 minutes or until well risen. lightly browned and firm to touch. If the cake looks like it is browning too quickly during cooking, cover with tin foil for remaining cooking time.
Leave to cool in tin for 10 minutes before turning out onto a wire rack to cool fully.