Bananas are well and truly in season now and this is a perfect way to use up ones that are a little bit too ripe for eating.
Banana + Cake = Deliciousness!
Bananas are a fantastic source of the minerals magnesium, phosphorus and potassium, much needed minerals for our nervous system. They also contain folate and Vitamin A and some protein. But best of all, bananas are great for healthy digestion being a great source of fibre.
This is a quick and easy banana bread that I know you’ll make again and again. The passionfruit butter adds a tangy contrast to the sweetness of the banana bread. You’ll love it!
The Loaf I made and photographed is a gluten free version, but if you don’t want gluten free, use the plain flour ingredient version.
Here’s what you need:
Gluten free version
- 150g buckwheat flour
- 60g almond meal
- 1/3 cup (75g) castor sugar
- 1/3 cup (65g) firmly packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon milk
- 3 ripe medium size bananas, mashed well
- Note – if the bananas are smaller, you may need to add in a little more milk
Plain flour version
- replace the buckwheat flour and almond meal with 1 2/3 cups (250g) plain flour
- the rest of the ingredients are the same
- 100 cream cheeese
- 60g unsalted butter
- 1 tablespoon icing sugar
- pulp from 1 or 2 passionfruit, depending on size
Here’s what you do:
Preheat the oven to 160c, grease and line a loaf pan (10cm x 20cm).
Mix the flours, baking powder, sugars and cinnamon in a bowl.
Mix the vanilla and beaten eggs into the bananas and combine with the flour mixture. Stir until well combined.
Spread into the prepared pan.
Bake for 45 minutes or until a skewer comes out clean. Cool in the pan for at least 10 minutes and turn onto a wire rack to cool completely before cutting.
Place all the ingredients in a food processor and whiz until combined. Chill until ready to serve.