Dietitian for Launceston & North East Tasmania

Summerdale Medical Centre

Cnr Peel & Stanley Streets

Prospect Tasmania

summerdalemedical.com.au

Mowbray Medical

3/282 Invermay Road

Mowbray Tasmania

mowbraymedical.com.au

Accredited Nutritionist

Qualified Chef

Tel: 0419 838 674

Fax: +613 6301 9228

Email: admin@launcestondietitian.com.au

Scottsdale Doctors Surgery

2 Fosters Road

Scottsdale Tasmania

scottsdaledoctors.com.au

West Tamar Health

1 Windsor Drive 

Riverside Tasmania

westtamarhealth.com.au

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Recent Posts

Passionfruit, coconut and banana bread

June 27, 2017

Who said sweet things can't be healthy?

This recipe is packed full of fibre from the coconut, oats, and passionfruit seeds. I've adapted this recipe from another so I can't take credit for "inventing" this one but it's really tasty just the same. Give a try and let me know what you think!

 

Passionfruit, coconut and banana bread

Adapted from a recipe at: aussiepssionfruit.com.au

 

Makes 1 loaf

 

Ingredients

  • 265g Self raising flour

  • 40g plain flour

  • 1 tsp Dutch cinnamon

  • 125g brown sugar

  • 110ml milk

  • 2 lightly beaten eggs

  • 50g melted butter

  • 2 over ripe mashed bananas

  • 10 passionfruit

  • 50g rolled oats

  • 50g shredded coconut

Method

  1. Preheat oven to 180°C.

  2. Spray a bread tin lightly with spray oil and line with baking paper

  3. Pass 8 of the passionfruit through a sieve into in a bowl to catch the juices underneath

  4. Place the flours, sugar and cinnamon into a large bowl and mix to distribute evenly

  5. Add the banana, passsionfruit juice, milk, eggs and butter into the dry ingredients and mix thoroughly, before pouring into your bread tin

  6. Sprinkle some shredded coconut and passionfruit pulp over the top and place in the preheated oven for approximately 45mins. Make sure to check it every 15mins by pushing a skewer into the centre. It’s ready when the skewer comes out clean.

  7. Cool on a wire rack. You can eat this loaf fresh from the oven, cold, toasted or even topped with some ricotta and passionfruit.

     

     

     

     

     

     

     

     

     

 

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