Banana, pineapple and passionfruit bread
white self-raising flour
2 cup(s), (300g)
bicarbonate of soda
½ cup(s), (110g)
1 cup(s), (230g) mashed
canned pineapple in natural juice, drained
unsweetened pineapple juice
2 tbs, (reserved juice from canned pineapple)
¼ cup(s), pulp
2 medium, lightly beaten
reduced fat oil spread
shredded or desiccated coconut
¼ cup(s), (20g)
- Preheat oven to 180°C. Lightly spray a 21.5cm x 11cm (base measurement) loaf tin with oil. Line the base and sides with baking paper, allowing the long sides to overhang. Sift the flour, bicarbonate of soda and cinnamon into a large bowl. Add ⅓ cup (75g) of the brown sugar and stir to combine.
- Combine the banana, pineapple, reserved pineapple juice, passionfruit, eggs and oil in a medium bowl. Stir the banana mixture into the flour mixture.
- Spread the mixture into the prepared tin. Bake for 35 minutes. Combine the remaining brown sugar with the spread, coconut and milk in a saucepan. Stir over low heat until the spread has melted. Carefully spread the coconut mixture over the top of the loaf. Bake for a further 20-25 minutes or until a skewer inserted in centre of loaf comes out clean. Cover the top of the loaf loosely with foil if coconut is overbrowning. Stand the loaf in the tin for 5 minutes before lifting out onto a wire rack to cool completely.