Photo of Banana, passion fruit & pineapple loaf by WW

Banana, passion fruit & pineapple loaf

Points® value
Total Time
2 hr
25 min
1 hr 35 min
This tropical-fruit medley makes for an exotic tea-time treat


Calorie controlled cooking spray

4 spray(s)

White Self Raising Flour

300 g

Baking powder

1½ teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level

Ground Cinnamon

1½ teaspoon(s), level

Light Brown Sugar

110 g


230 g, mashed

Pineapple in juice, drained

435 g

Passion Fruit

5 medium

Egg, whole, raw

2 medium, raw, lightly beaten

Vegetable Oil

2 tablespoon(s)

Low Fat Spread

1 tablespoon(s)

Desiccated Coconut

20 g

Skimmed Milk

2 teaspoon(s)


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly mist a 900g loaf tin with cooking spray. Line the base and sides of the tin with baking paper, allowing the long sides to overhang.
  2. Sift the flour, baking powder, bicarbonate of soda and cinnamon into a bowl. Stir in 75g of the sugar.
  3. Combine the banana, pineapple, reserved juice, passion fruit, eggs and oil in a bowl. Stir into the flour mixture, then spoon into the prepared tin. Bake for 35 minutes.
  4. Combine the remaining sugar with the spread, coconut and milk in a pan. Stir over a low heat until the spread has melted. Carefully brush the mixture over the top of the loaf. Bake for a further 55 minutes to 1 hour, covering the top with foil halfway through. The bread is ready when a skewer inserted into the centre of the loaf comes out clean.
  5. Cool in the tin for 10-15 minutes, then lift out onto a cooling rack to cool completely. Cut into thick slices and serve.