Preheat the oven to gas 3 / 170C / 325°F and grease 2 loaf tins
In a bowl combine the flour mix, baking powder & soda, xanthan gum, salt and cinnamon
https://cookpad.com/us/recipes/337958-vickys-gluten-free-all-purpose-flour-mix-2-gf-df-ef-sf-nf
https://cookpad.com/us/recipes/338133-vickys-gluten-free-baking-powder
Add the oil, agave nectar, coconut milk and vanilla and stir until mixture is smooth
Stir in the mashed bananas & any optional extras you might like to add and split the mixture into the tins, they should fill around half way up
Bake for 35 minutes then turn the tins around and bake for a further 20 minutes
The loaf should bounce back when pressed lightly on top and a skewer test will indicate that it's done
Let it sit in the tins for 20 minutes before removing and setting the loaves on a wire rack to cool
Cover the unsliced loaf with clingfilm and store in a lidded container for up to 3 days
This makes 2 banana loaves each with 10 servings
