Banana loaf, bread, cake or muffins normally feature quite a bit in my baking repertoire but it's been a while since my last banana bake. I have recipes that I revisit time and time again which will always remain my favourites. However, I am always on the hunt to try out new and exciting recipes! This Banana and Passion-Fruit Loaf is another delicious installment from my new cookbook Weekend Baking. I knew the moment I came across this recipe that it was a winner and would be absolutely amazing and it is! The banana and passion-fruit combination is the perfect marriage of flavours, that brings a tropical twist to the classic banana loaf. My only disappointment which is not the fault of the recipe, is that my icing was too runny and I should have added more icing sugar. If your looking for a recipe to use up those ripe bananas in your fruit bowl then look no further, this recipe is the one!
Banana and Passion-Fruit Loaf
225g self-raising flour
1/2 tsp bicarbonate of soda
100g butter, softened and cubed
175g caster sugar
2 large eggs, lightly beaten
3 passion fruit
3 very ripe bananas
100g icing sugar
1 passion fruit
dried banana slices, to decorate
2lb loaf tin, lightly buttered and base-lined with baking parchment.
Preheat the oven to 180C/160C fan/350F/Gas 4.
Sift the flour and bicarbonate of soda into a bowl. Put the butter and sugar in an electric mixer and beat until pale and fluffy. Add the beaten eggs and sifted flour mixture alternately to the bowl.
Halve the passion fruit and scoop out the pulp into a sieve over a bowl. Using a teaspoon, press and stir the pulp to extract the juice. Discard the leftover seeds. Peel and mash the bananas. Add the passion fruit pulp and mashed banana to the cake mixture and mix again.
Tip the mixture into the prepared loaf tin and spread it evenly with a spatula. Bake in the preheated oven for 55 minutes, or until golden and risen. Leave to cool in the tin.
To decorate, sift the icing sugar into a small bowl. Halve the passion fruit and scoop out the pulp into the bowl - no need to sieve the pulp this time. Mix together with a teaspoon. The icing sugar will seem stiff at first, but persevere until is thoroughly mixed. If the glaze still seems a little thick, add a drop or two of cold water - the consistency of the glaze will depend on the size of the passion fruit and how ripe it is. You want the glaze to be a thick, spreadable consistency.
Tip the cold loaf out of the tin and peel off the base paper. Spoon the glaze over the top of the loaf and decorate with dried banana slices. Leave to set for about 30 minutes before slicing.