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Raspberry and Passionfruit Banana Bread

A fruity twist on traditional Banana Bread
Prep Time35 mins
Cook Time55 mins
Total Time1 hr 30 mins
Servings: 10
Author: Lisa@mummymade.it



  • 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.