Recipe for Banana & Passion Fruit Loaf

 

The dried banana slices added as garnish offer a delightful crunch, and the passion fruit adds another depth of flavor to a basic banana bread.

Ingredients:

  • 225 g/1¾ cups self-raising/self-rising flour
  • ½ teaspoon bicarbonate of soda/baking soda
  • 100 g/7 tablespoons butter, softened and cubed, plus extra for greasing
  • 175 g/¾ cup plus 2 tablespoons caster/granulated sugar
  • 2 large UK/extra large US eggs, lightly beaten
  • 3 passion fruit
  • 3 very ripe bananas, mashed

To Decorate:

  • 100 g/¾ cup icing/confectioner’s sugar
  • 1 passion fruit
  • dried banana slices
  • 450-g/1-lb. loaf pan, greased and lined with parchment paper
Instructions:

  1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Gas No. 4
  2. In a mixing bowl, sift together the flour and bicarbonate of soda (baking soda). In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy (or use a hand-held electric whisk and a big mixing basin). Alternately add the beaten eggs and sifted flour mixture to the mixing bowl.
  3. Cut the passion fruit in half and scrape the pulp into a sieve/strainer set over a bowl. To extract the juice, crush and mix the pulp with a teaspoon. Remove any remaining seeds and discard them.Remix the cake mixture with the passion fruit pulp and mashed banana.
  4. Pour the batter into the loaf pan and smooth it out evenly with a spatula. Bake for 55 minutes in a preheated oven, or until golden and risen and a skewer inserted in the center comes out clean. Allow it to cool completely in the pan.
  5. Sift the icing or sugar confectioner's into a small bowl to decorate. No need to sift the pulp this time; simply cut the passion fruit in half and scoop out the pulp into the dish. Using a teaspoon, combine the ingredients. At first, the icing or sugar confectioner's will appear firm, but keep mixing until it is well combined. If the glaze is still too thick, add a drop or two of cold water. The consistency of the glaze will vary depending on the size and ripeness of the passion fruit. You'll want the glaze to be thick and spreadable.
  6. Remove the chilled loaf from the pan and take away the parchment paper. Drizzle the glaze over the bread and garnish with dried banana pieces. Allow 30 minutes for cooling before slicing.


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