Position rack in the center of your oven. Preheat to 325° F/165°C. Coat the insides of a 8-inch by 4-inch (20 cm x 10 cm) loaf pan with non stick spray, line with parchment along the bottom creating overhang on the short sides, then coat the paper as well.

Whisk the gluten-free flour, baking soda and salt together in a large bowl and set aside.

Whisk the oil, sugar and brown sugar together in a medium-sized bowl until well blended. Whisk in eggs, one at a time, until incorporated, then whisk in banana, cinnamon, vanilla, ginger, nutmeg and cloves. Pour the wet mixture over the dry and whisk gently until a few floury streaks remain. Add the grated carrots, coconut, nuts, raisins and poppy seeds and fold into the batter gently but thoroughly.

Scrape batter into loaf pan. Bake for about 1 hour to 1 hour 10 minutes minutes. A toothpick should just test clean when inserted in center of the loaf, the top will rise and be a deep golden brown and possibly crack. The edges will also just be pulling away from the sides of the pan.

Cool pan on rack for 15 minutes, then use the overhang of parchment to gently remove the loaf from the pan, pull away the parchment and cool the loaf completely on the rack. This bread slices and tastes best after an overnight rest. Once completely cooled double wrap in plastic wrap and store at room temperature. Bread will keep for about 3 days wrapped well at room temperature or a few days longer if refrigerated. You can also freeze the loaf in which case, double wrap with plastic wrap and then slip into a heavy zip top bag and freeze for up to 1 month.