Raspberry and banana bread
350g mashed banana
125ml vegetable oil
125ml soy milk
335g gluten–free self–raising flour
257g firmly packed brown sugar
½ tsp bicarbonate of soda
80g desiccated coconut
150g frozen raspberries
20g dairy–free spread
230g banana, sliced thickly diagonally
115g golden syrup
Preheat oven to 180°C. Grease a 10cmx20cm loaf pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
Combine mashed banana, oil and milk in a small bowl.
Combine sifted flour, sugar and bicarbonate of soda with coconut in a large bowl. Make a well in the centre. Pour banana mixture in to the well; stir to combine. Fold in raspberries until just combined. Spoon mixture into pan, smooth the surface.
Bake bread for about 1 hour 15 mins or until a skewer inserted into the centre comes out clean. Stand bread in pan for 5 minutes before turning, top–side up, onto a wire rack to cool.
Melt dairy–free spread in a large frying pan over high heat, add the sliced banana; cook for 1 minute each side or until caramelised. Thickly slice bread, top with banana; drizzle with golden syrup.