Bananas are well and truly in season now and this is a perfect way to use up ones that are a little bit too ripe for eating.

Banana + Cake = Deliciousness!

Bananas are a fantastic source of the minerals magnesium, phosphorus and potassium, much needed minerals for our nervous system.  They also contain folate and Vitamin A and some protein.  But best of all, bananas are great for healthy digestion being a great source of fibre.

This is a quick and easy banana bread that I know you’ll make again and again.  The passionfruit butter adds a tangy contrast to the sweetness of the banana bread.  You’ll love it!

The Loaf I made and photographed is a gluten free version, but if you don’t want gluten free, use the plain flour ingredient version.

Here’s what you need:

Gluten free version

  • 150g buckwheat flour
  • 60g almond meal
  • 1/3 cup (75g) castor sugar
  • 1/3 cup (65g) firmly packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon milk
  • 3 ripe bananas, mashed well

Plain flour version

  • replace the buckwheat flour and almond meal with 1 2/3 cups (250g) plain flour
  • the rest of the ingredients are the same

Passionfruit Butter

  • 100 cream cheeese
  • 60g unsalted butter
  • 1 tablespoon icing sugar
  • pulp from 1 or 2 passionfruit, depending on size

Here’s what you do:

Preheat the oven to 160c, grease and line a loaf pan (10cm x 20cm).

Mix the flours, baking powder, sugars and cinnamon in a bowl.

Mix the vanilla and beaten eggs into the bananas and combine with the flour mixture.  Stir until well combined.

Spread into the prepared pan.

Bake for 45 minutes or until a skewer comes out clean.  Cool in the pan for at least 10 minutes and turn onto a wire rack to cool completely before cutting.

Passionfruit Butter

Place all the ingredients in a food processor and whiz until combined.  Chill until ready to serve.