Banana and passion fruit loaf
Serves 8
Easy
Total time:
+ cooling
We have taken the classic banana bread and given it a summery twist. This loaf is a great way to use up overripe bananas, plus it's quick, looks impressive and can be easily frozen
Skip to ingredients
- 75g buttersoftened
- 110g light brown muscovado sugar
- 130g plain flour
- 75g wholemeal flour
- 2 tsp baking powder
- 2 eggs
- 4 very ripe bananasmashed
- 75g walnutstoasted and roughly chopped
- 150g icing sugar
- 4 passion fruithalved and seeds and pulp scooped out
Nutrition: per serving
- kcal423
- fat15.7g
- saturates6g
- carbs61.9g
- fibre3g
- protein6.8g
- salt0.5g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flours, baking powder, eggs and banana together. Stir in the nuts and spoon into a lined and buttered 450g loaf tin.
step 2
Bake for 1¼ - 1½ hours or until a skewer comes out clean. Cool for 10 minutes in the tin then lift out and cool on a rack.
step 3
Mix the icing sugar and most of the passion fruit juice to make an icing that will drizzle easily. Leave the seeds in if you like, or sieve them out.
step 4
Drizzle the icing over the cake and use the remaining seeds and pulp to serve.
