Topped with a passionfruit glaze, this mango, pineapple and coconut bananna bread is the afternoon snack you've been searching for.
Serves88
Cook time1 hr 20 mins1 hour 20 minutes
Prep time15 mins15 minutes
Ingredients
1 1/2 cups (225g) self-raising flour
1 cup (220g) brown sugar
1/2 cup (40g) desiccated coconut
450g crushed pineapple
1/2 cup (125ml) buttermilk
150g melted butter
2 Coles Australian Free Range Eggs
2 mashed ripe bananas
200g finely chopped frozen mango
Passionfruit glaze
1 1/2 cups (240g) pure icing sugar
2 tablespoons passionfruit pulp
Lime zest, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Mix self-raising flour, brown sugar and desiccated coconut in a bowl.
Step 2
Drain crushed pineapple in a sieve, pressing out liquid.
Step 3
Whisk buttermilk, butter, eggs and bananas in a bowl. Add to flour mixture. Stir to combine.
Step 4
Stir in pineapple and frozen mango.
Step 5
Pour into a greased and lined 10cm x 22cm loaf pan. Smooth the surface. Bake at 180C for 1-1 1/4 hours or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 mins, then turn onto a wire rack to cool completely.
Step 6
To make the passionfruit glaze, combine pure icing sugar in a bowl with 1-2 tablespoons passionfruit pulp to form a smooth paste. Spread over the cooled banana bread. Sprinkle with lime zest.
Topped with a passionfruit glaze, this mango, pineapple and coconut bananna bread is the afternoon snack you've been searching for.
Method
Step 1
Mix self-raising flour, brown sugar and desiccated coconut in a bowl.
Step 2
Drain crushed pineapple in a sieve, pressing out liquid.
Step 3
Whisk buttermilk, butter, eggs and bananas in a bowl. Add to flour mixture. Stir to combine.
Step 4
Stir in pineapple and frozen mango.
Step 5
Pour into a greased and lined 10cm x 22cm loaf pan. Smooth the surface. Bake at 180C for 1-1 1/4 hours or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 mins, then turn onto a wire rack to cool completely.
Step 6
To make the passionfruit glaze, combine pure icing sugar in a bowl with 1-2 tablespoons passionfruit pulp to form a smooth paste. Spread over the cooled banana bread. Sprinkle with lime zest.
