Gluten-Free Banana, Mango And Coconut Mini Loaves - cooking recipe

Ingredients

1/2 cup mashed overripe banana
1 cup firmly packed brown sugar
1/3 cup vegetable oil
2 tsp gluten-free baking powder
1 tsp mixed spice, such as pumpkin pie spice
1 tsp ground cinnamon
2 cups flaked coconut
1 1/2 cups ground almonds
3/4 cup gluten-free flour
1 can (16 oz) mango slices in natural juice, drained

Preparation

Preheat the oven to 350\u00b0F. Grease an 8-loaf mini loaf pan; line the bottom and sides of each loaf with parchment paper, extending paper above long sides for handles.
Combine the banana, sugar, oil, baking powder, mixed spice and cinnamon in a large bowl. Stir in the coconut, almonds and flour. Spoon the mixture into the prepared loaf pans. Smooth the tops. Arrange the mango slices over loaves.
Bake for 45 mins, covering pan with foil halfway during cooking, until a skewer inserted at the center comes out clean. Cool completely in the pan on a wire rack.