Ingredients

4 well ripened bananas
50g / 1¾ oz cane sugar
2 tbsp runny honey
5 cl / 1½ fl oz vanilla-flavored soy milk
2 pinches of cinnamon
1 pinches of vanilla pod seeds
2 tbsp BIO PLANÈTE oil (Sunflower Oil, Coconut Oil, Peanut Oil as preferred)
1 tbsp apple cider vinegar
1 tsp sodium bicarbonate
7g / ½ oz gluten-free double-acting baking powder
1 pinch of salt
100g / 3½ oz rice flour
50g / 1¾ oz coconut flour
40g / 1½ oz shredded coconut + 2 tbsp shredded coconut to serve

Preheat oven to 180°C / 350°F.
Crush the bananas with a fork in a bowl. Add cane sugar, honey, vanilla soy milk, spices, oil, apple cider vinegar, salt, sodium bicarbonate and baking powder. Mix well.

Add the rice flour, coconut flour and shredded coconut. Mix well. 
Put the dough in a loaf pan lined with parchment and bake for 45 minutes. 

Finally, leave to cool on the baking sheet, sprinkle with shredded coconut.