Banana and passionfruit bread

This beautifully light and sweet gluten-free banana and passionfruit bread is perfect enjoyed for morning or afternoon tea with loved ones and a hot cup of tea or coffee

  • 15 mins preparation
  • 1 hr cooking
  • Serves 12
  • Print


Banana and passionfruit bread
  • 125 gram softened butter
  • 1/2 cup caster sugar
  • 2 teaspoon Orgran No Egg™ Egg Replacer
  • 60 millilitre water
  • 2 tablespoon honey
  • 1 cup mashed banana
  • 1/2 cup Orgran Gluten-Free Self-Raising Flour
  • 1/2 cup Orgran All Purpose Plain Gluten-Free Flour
  • 1/2 cup almond meal
  • 1/2 cup blanched almonds, roughly chopped
  • 250 gram softened cream cheese
  • 90 gram softened butter
  • 1/2 cup gluten-free icing sugar
  • pulp of 2 passionfruit


Banana and passionfruit bread
  • 1
    Preheat oven to 180°C. Grease and line a 10 x 20cm loaf pan, allowing baking paper to overhang 2cm on long sides.
  • 2
    In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add combined No Egg™ Egg Replacer and water, half the mixture at a time, beating well after each addition. Beat in honey, then fold in mashed banana. Add combined sifted flours and almond meal, then mix ¼ cup blanched almonds through.
  • 3
    Spoon mixture into pan and smooth surface. Sprinkle with remaining blanched almonds, then bakefor 55-60 minutes until cooked. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
  • 4
    In a small bowl, using an electric mixer, beat cream cheese and butter together until creamy. Add icing sugar, then beat until combined. Stir pulp through. Spread over cooled banana bread.
  • 5
    Cut bread into slices to serve. Store in an airtight container for up to 5 days.


If preferred, you can omit the icing and serve this bread in slices, toasted with ricotta and strawberries, and drizzled with extra passionfruit.