Quick and Easy

Banana and passionfruit bread

This beautifully light and sweet gluten-free banana and passionfruit bread is perfect enjoyed for morning or afternoon tea with loved ones and a hot cup of tea or coffee
Banana and passionfruit breadRob Shaw
12
15M
1H
1H 15M

Ingredients

Frosting

Method

Banana and passionfruit bread

1.Preheat oven to 180°C. Grease and line a 10 x 20cm loaf pan, allowing baking paper to overhang 2cm on long sides.
2.In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add combined No Egg™ Egg Replacer and water, half the mixture at a time, beating well after each addition. Beat in honey, then fold in mashed banana. Add combined sifted flours and almond meal, then mix ¼ cup blanched almonds through.
3.Spoon mixture into pan and smooth surface. Sprinkle with remaining blanched almonds, then bakefor 55-60 minutes until cooked. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.

Frosting

4.In a small bowl, using an electric mixer, beat cream cheese and butter together until creamy. Add icing sugar, then beat until combined. Stir pulp through. Spread over cooled banana bread.
5.Cut bread into slices to serve. Store in an airtight container for up to 5 days.

If preferred, you can omit the icing and serve this bread in slices, toasted with ricotta and strawberries, and drizzled with extra passionfruit.

Note

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