Banana, passion fruit & pineapple loaf
8
Points®
Total time: 2 hr • Prep: 25 min • Cook: 1 hr 35 min • Serves: 12 • Difficulty: Easy
This tropical-fruit medley makes for an exotic tea-time treat
Ingredients
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
Banana
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)
Instructions
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.
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