Banana Breads are a real crowd pleaser
Grease two eight-hole mini-loaf pans (half-cup capacity). Line base and sides of each hole with a strip of baking paper, extending paper 2cm above edges. Sift flour, baking powder and spice into a large bowl. Stir in sugar and coconut. Combine eggs, milk and oil in a large jug. Whisk well. Add to flour mixture with banana. Stir until well combined. Divide evenly among prepared pan holes. Cook in a moderate oven (180C) for 25-30 minutes, or until a skewer inserted into the centres comes out clean. Stand in pans for 5 minutes. Turn out on to a wire rack to cool. To make icing, place sugar in a large bowl. Stir in enough milk to form a thick, spreading consistency. Spoon two teaspoons of icing on top of each bread. Stand at room temperature to set.
Makes 16
3 cups gluten-free plain flour
3 tsp baking powder
2 tsp mixed spice
11/4 cups brown sugar, firmly packed
11/2 cups desiccated coconut
3 eggs, at room temperature
11/4 cups milk
1/3 cup vegetable oil
11/2 cups mashed banana
Icing
21/2 cups icing sugar mixture
2-3 tbsp milk
