Orange & Passionfruit Banana Bread.
This banana bread may sound like a strange combo of flavours, but my god does it work well?! Sweet, moist banana bread, laced with crunchy tropical passionfruit and drenched in freshly squeezed oranges; something a little different but perfect for a summer mid-morning snack or light, tropical-inspired breakfast that’s bursting with flavour.
Serves: 8 | Total Cooking Time: 40 minutes
Ingredients
140g wholewheat buckwheat flour (spelt or a gluten-free all purpose flour works too)
60g oat flour (gluten-free as needed)
2 ripe bananas, mashed
3 passionfruit flesh
1 tsp vanilla extract
190ml unsweetened almond milk
2 tbsp maple syrup
2 tsp baking powder
Topping: ( you could also try my orange infused cream cheese as an alternative to this topping)
Juice of 1 orange
freshly sliced orange
Plain soya yoghurt
Passionfruit
Handful of blueberries
Instructions
Preheat the oven to 180ºc fan and prepare a loaf tin with parchment paper.
Place the buckwheat and oat flour into a large bowl along with the baking powder and mix thoroughly.
Mash the banana in a separate bowl, or on a plate until fully pureed. Slice open the passionfruit and scoop out its seeded inner. Add the banana and the passionfruit into the flour mixture and mix again until fully combined.
Pour the mixture into the lined loaf tin and bake in the oven for 30 minutes.
Once cooked through, remove from the oven and allow to fully cool down. Take half the orange juice and squeeze it over the top of the banana bread. With the remaining orange juice, mix it together with the soya yoghurt.
Pour the yoghurt over the banana bread and top with freshly sliced oranges, passionfruit and blueberries. Store any left over slices in an airtight container in a fridge for up to 1 week.