Ba­nana pas­sion­fruit bread with ri­cotta and fresh pas­sion­fruit

Central and North Burnett Times - - LIFE - — www.pas­sion­fruitaus­


Makes 1 loaf, 9 slices In­gre­di­ents 265g whole­meal self-rais­ing flour 40g reg­u­lar flour 1 tsp ground cin­na­mon 140g brown sugar 125ml milk 2 eggs, lightly beaten 50g but­ter, melted 1 over-ripe ba­nana 9 pas­sion­fruit 50g oats 50g shred­ded co­conut Olive oil spray 200g ri­cotta


Pre­heat oven to 180C. Spray a 11 x 21cm loaf pan with olive oil. Line the base and two op­po­site sides with non-stick bak­ing pa­per, al­low­ing it to over­lap. Sift the flours, cin­na­mon, and sugar into a large bowl. Place the milk, eggs, melted but­ter, ba­nana in a medium mix­ing bowl. Pass 6–7 of the pas­sion­fruit pulp through a sieve to re­move seeds, place into bowl with wet in­gre­di­ents and stir un­til well com­bined. If you still have lumps of ba­nana, use a hand mixer to break up any large pieces. Com­bine wet and dry in­gre­di­ents and stir, then add oats and shred­ded co­conut. Stir un­til well com­bined. Spoon the mix­ture into the pre­pared pan and smooth the sur­face. Sprin­kle over some left­over pas­sion­fruit seeds and shred­ded co­conut. Bake in oven for 45 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Re­move from oven and set aside in the pan for 5 min­utes. Turn out onto a wire rack and cool com­pletely. Cut into slices and toast. Gar­nish with a scoop of ri­cotta and some fresh pas­sion­fruit pulp.

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