This passionfruit and banana cake recipe was spotted in the latest Coles magazine but with a few simple tweaks I have converted it to now be a healthier, low-fat recipe that you can easily pop into lunchboxes as a healthy snack.
Did you know passionfruit are botanically a berry and are an excellent source of dietary fibre. Australian figures rate passionfruit higher than any other fruit for dietary fibre plus it also has more of the B complex vitamins, riboflavin, niacin and more iron than most fruits.
In the originally recipe there was quite a lot of sugar which I cut a lot out and added in some apple juice concentrate. There was also butter which we all know is easily replaced by yoghurt in cakes. I also topped the cake with yoghurt rather than ricotta because it matched perfectly in my book.
Low fat passionfruit and banana cake
2 cups wholemeal self-raising flour
1/4 cup plain flour
1 tsp cinnamon
1/4 cup brown sugar
1/4 cup apple juice concentrate
1/4 cup low fat milk or milk alternative
2 eggs lightly beaten
3 tablespoons of plain pot set yoghurt
1 overripe banana
1/4 cup oat bran
1/4 cup shredded coconut
1. Preheat oven to 180 degrees and spray a loaf pan with spray coconut oil or similar.
2. Sift the flours, cinnamon and sugar in a large bowl. Place milk, eggs, yoghurt, banana in a bowl and add the juice of the passionfruit which has been passed through a sieve to remove seeds. Put the seeds aside for later.
3. Mix the wet ingredients in with the dry and stir until well combined. Try to mash the banana to remove lumps and then add the oat bran and coconut. Stir to combine.
4. Pour the mixture into the loaf tin and bake for 45 minutes or until a skewer comes out clean. Set aside and allow to cool for 5 minutes before turning out to a wire rack.
5. Once completely cooled cut into slices and garnish with reserved passionfruit seeds and yoghurt.