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Photo of Banana, pineapple and passionfruit bread by WW

Banana, pineapple and passionfruit bread

Total Time
1 hr 35 min
20 min
1 hr 15 min
This gorgeous banana bread is just as tropical and fresh when toasted.


White self-raising flour

2 cup(s), (300g)

Bicarbonate of soda

½ tsp

Ground cinnamon

1½ tsp

Brown sugar

½ cup(s), (110g)


1 cup(s), (230g) mashed

Canned pineapple in natural juice, drained

440 g

No added sugar pineapple juice

2 tbs, (reserved juice from canned pineapple)


¼ cup(s), pulp


2 medium, lightly beaten

Canola oil

2 tbs

Reduced fat oil spread

1 tbs

Shredded or desiccated coconut

¼ cup(s), (20g)

Skim milk

10 ml


  1. 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.
  2. Combine the banana, pineapple, reserved pineapple juice, passionfruit, eggs and oil in a medium bowl. Stir the banana mixture into the flour mixture.
  3. 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.