Gluten-free banana bread

Step 1

Preheat oven to 180C/160C fan-forced. Grease a 13cm x 23cm (top) loaf pan. Line base and sides with 2 layers of baking paper, extending paper 2cm above edges of pan.

Step 2

Combine flours, baking powder, bicarb, cinnamon and sugar together in a large bowl. Make a well in the centre. Whisk oil, egg, mashed banana, milk and vanilla in a medium bowl. Add to flour mixture. Stir to combine. Pour into prepared pan. Top with split banana, cut-side up, and brush with ½ the maple syrup.

Step 3

Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted into the centre of bread comes out clean (cover loosely with foil after 45 minutes if over-browning).

Step 4

Brush top with remaining maple syrup. Cool for 10 minutes. Lift bread out of pan and transfer to a wire rack to cool. Serve.