Guilt-less Desserts & Treats for your Family
I came across this flavour combination for a loaf recipe in a supermarket magazine. It looked and sounded delicious but when I got to their nutritional information I was horrified. It had loads of sugar and over 400 calories. So I set to work to create a healthier version of the Raspberry and Passionfruit Banana Bread.
My love for bread recipes started with a very long Banana Bread trial last year. We quite literally ate banana bread every day for about a month while I perfected the recipe. Since then I have adapted the recipe to suit Chocolate, Pumpkin and even Sweet Potato and Avocado. Every time I see a sweet bread recipe I work out how I can adapt it to be Mummy Made.It friendly. This Raspberry and Passionfruit Banana Bread adds a bright, fruity element to plain old Banana Bread. The old classic flavour is still there but it’s been jazzed up with some extra fruit. It is sweetened only by dates and fruits and contains No Dairy, No Gluten and is Paleo friendly…. and contains just over half the calories per slice as the supermarket version! Winner all-round.
I make bread and muffin recipes so I get to eat breakfast. Sometimes it’s a choice between a shower (which I desperately need after a morning training session) or food, and as I know how important breakfast (and good hygiene!) is I make sure I can do both. They are a handy snack too for road trips, busy days or picnics.
Raspberry and Passionfruit Banana Bread
- 1/2 Cup Dates
- 1/4 Cup Boiling Water
- dash Bicarb Soda
- 3 Eggs
- 1 teaspoon Vanilla Extract
- 210 grams mashed Bananas approximately 2 large
- 1/4 Cup Passionfruit Pulp
- 1/2 Cup Coconut Flour
- 3/4 Cup Almond Meal
- 1/4 Cup Arrowroot Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Bicarb Soda
- dash of Salt
- 2 Tablespoons Milk Coconut, Almond etc
- 1 Cup Raspberries Frozen or fresh
- Preheat the oven to 175C/350F
- Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
- Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
- Allow to sit and soften for at least 30 minutes.
- Add the date mixture to a blender and mix until a purée forms.
- Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (about 5 minutes)
- Add the purée mix and continue to beat on medium. Add the vanilla extract.
- Add the bananas to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
- Add the bananas and Passionfruit pulp to the mixing bowl and beat on medium until well combined.
- In a separate bowl sift the dry ingredients together.
- Fold the dry ingredients into the mixing bowl, being careful not to over mix.
- Add the milk and stir through gently.
- Add the raspberry and fold thru (do not over mix or the mixture will be come pink),
- Pour the mixture into the prepared tin.
- Bake for 55-60 minutes, or until cooked through.
- Allow to cool in the tin before slicing.
- The Bread tastes great when served with Whipped Coconut Cream or Passionfruit Curd.