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Banana bread with passion fruit butter
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Spread with fruity, sweet butter, this deliciously moist loaf goes really well with coffee, and is also good served with afternoon tea
Makes: 1 loaf (about 10 slices)
3 tbsp chia seeds
225ml coconut cream
Vegetable oil, for greasing
250g plain flour
1 tsp baking powder
100g golden granulated sugar
2 medium Waitrose British Blacktail Free Range Eggs, lightly beaten
250g peeled, very ripe banana (approx 2 large), mashed
90g pack Waitrose Coconut Chunks, coarsely grated
1 Place the chia seeds and coconut cream in a bowl and set aside for 10 minutes, until the seeds have expanded.
2 Meanwhile, preheat the oven to 180°C, gas mark 4 and lightly grease a 1-litre loaf tin. Sift the flour, baking powder and a pinch of salt into a large bowl, then stir through the sugar. Add the eggs, mashed banana and 75g of the coconut to the bowl with the chia seed mixture and stir to combine. Mix the wet ingredients into the bowl with the dry ingredients until just combined.
3 Spoon the mixture into the loaf tin and bake in the oven for 30 minutes. Sprinkle the bread with the remaining grated coconut and cook for a further 30 minutes until a skewer inserted into the centre comes out with moist crumbs attached. Loosely cover with foil if the coconut browns too quickly.
4 Place the tin on a wire rack and leave for 10 minutes before turning the loaf out onto the rack and leaving to cool slightly — this bread is best served just warm and on the day it's made.
5 Meanwhile, for the passion fruit butter, scoop the pulp from the passion fruit and place in a tall container with the remaining ingredients. Using a stick blender, pulse until combined. Alternatively, mix well with a fork. Serve the warm bread spread with the passion fruit butter.
Typical values per serving:
This recipe was first published in July 2015.