Banana passionfruit bread with ricotta and fresh passionfruit
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.