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one green planet

This is a tropical and fun recipe for when you’re craving something comforting but refreshing! Interestingly, the viscous texture of the passionfruit puree acts as a binder instead of eggs. The bananas give the loaf extra moisture and sweetness. However, extra sugar is needed to balance out the tartness of the passionfruit. The high amount of fruit in this recipe makes a dense and moist loaf.

Easy Banana and Passionfruit Bread [Vegan]

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Serves

8 servings

Cooking Time

75

Ingredients

For the Dry Ingredients

  • 1/2 cups white rice flour or all-purpose flour
  • 1 1/2 cups almond meal
  • 2/3 cup coconut sugar
  • 1 tablespoon baking powder

For the Wet Ingredients

  • 2 ripe bananas
  • 3 passionfruit, puree only (about 4 ounces, or 110 g)
  • 1 1/4 cup plant-based milk, such as almond, soy, or coconut
  • 3 tablespoons sunflower or olive oil

For the Decorations

  • 1 cup  plant-based yogurt, such as coconut, soy, or almond
  • Extra passionfruit puree, as desired

Preparation

  1. Preheat the oven to 325°F. Line a 9 × 4-inch loaf pan with parchment paper.
  2. Add all the dry ingredients to a large bowl or food processor. Mix until there are no lumps and everything is combined.
  3. In a separate bowl, mash the bananas and mix with the passionfruit, breaking up any long strands of puree. Add the fruit and the wet ingredients to the dry ingredients and mix until all the ingredients are evenly incorporated.
  4. Pour the mixture into a loaf pan and bake for 1 hour or until a skewer can be inserted into the middle and there is no raw batter on it. The loaf will be slightly moist from the high amount of fruit. Let the loaf cool in the pan.
  5. When the loaf is completely cool, spread with yogurt and passionfruit puree. Store it in an airtight container in the fridge for up to 5 days. The loaf can be kept at room temperature for a few days or in the freezer for up to 1 month without the yogurt frosting.

Notes

Substitutions: If you cannot eat almonds, you may substitute the almond meal with 1 cup of all-purpose flour. However, this will result in a slightly chewy loaf due to the high amount of passionfruit.



About The Author

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Incredible Plant-Based Desserts by Anthea Cheng

See My Recipes

Anthea Cheng is a chef, food photographer, food stylist, and recipe developer in Canberra, Australia. In her book, Incredible Plant‑Based Desserts, Anthea shares a collection of simple to sophisticated vegan desserts with plenty of gluten‑free, refined sugar–free and allergy‑friendly options, including trade‑secret recipes from her boutique cake business. Anthea also runs the popular blog Rainbow Nourishments.

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