2 egg whites
2 whole eggs
550g banana puree
125g coconut milk
60g olive oil
275g rapadura sugar
420g nodo gluten free flour blend
2 tsp cinnamon
1 1/2 tsp baking powder
1 tsp bi-carb powder
1/2 tsp salt
Sift together in a bowl flour, bi-carb, baking powder & cinnamon.
Mix in the sugar
In a seperate bowl whisk together all the wet ingredients, including eggs, banana, coconut milk, yogurt and oil.
Make a well in the centre of the dry mix and stir in the wet ingredients with a spatula until well combined and no traces of flour.
Grease a loaf tin and pour mixture into tin.
Bake for approximately 1 hour, at 150 degrees.