Healthier Banana, Passionfruit & Coconut Loaf
My new favourite banana bread recipe - a slightly more nutritious banana, passionfruit & coconut loaf. See Cook's Notes below before cooking.
- 1/3 cup coconut oil, melted
- 1/2 cup honey or maple syrup
- 2 eggs
- 1 cup mashed very ripe bananas (2 large) + 1 extra banana to decorate
- 1/4 cup passionfruit pulp
- 1 teaspoon baking soda
- 1 teaspoon vanilla essence
- 1/2 teaspoon salt
- 3/4 cup plain flour (or buckwheat flour to make gluten-free)
- 3/4 cup almond meal
- 3/4 cup dessicated coconut
- 2 teaspoons coconut sugar for sprinkling
If your bananas aren’t very spotty/black, follow instructions above in Cook’s Notes for extra ripening.
Preheat oven to 160C (325F) and grease and line a loaf tin with baking paper.
Beat together the coconut oil and honey until combined. Add both eggs and whisk to combine. Add mashed bananas and passionfruit pulp - whisk gently, making sure to leave clumps of banana - it doesn’t need to be smooth. Whisk through the baking soda, vanilla and salt.
Fold in the flour, almond meal and dessicated coconut until just combined. Pour into greased loaf tin and top with the extra halved banana. Sprinkle the extra banana with coconut sugar.
Bake 45-55 minutes or until a skewer inserted comes out just clean.
If your bananas are not super black and spotty, place on a baking tray in the oven at 200°C, whole (skin on, unpeeled) for 10-15minutes or until blackened and just starting to ooze juice. Leave to cool for 10 minutes, then peel and mash. Continue with the recipe as normal.
The colour of the loaf’s interior is much browner than shown in the pictures, as I adapted the recipe further after the original photos. The exterior is practically the same.
To make it gluten-free, swap the flour for buckwheat flour or your favourite gluten-free blend.
I’m also keen to try this using spelt flour rather than plain – let me know if you give this a go!