GF Passionfruit and Coconut Banana Bread Bites

 

Summer is coming to an end, but I will do everything in order to keep it close to me for as long as I can. Despite the amber leaves, the chilly air, and longer clothes, I still am craving fresh summer flavours; these Passionfruit and Coconut Banana Bread Bites are exactly that!

I created this recipe to celebrate the launch of a new yoga studio that I will be working with, and it went down a treat with all of the guests; I had many questions about them, but even more positive comments!

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To me, these are the perfect balance of flavours between sweet and tangy; the banana brings the sweetness and delicate caramel tones, and the passionfruit perfectly balance that with its acidity, all finished off with the toasty flavour of coconut that brings everything into a whole!

The Passionfruit and Coconut Banana Bread Bites have the most indulgent texture; I used a gluten-free flour blend which helped me achieve a moist, chewy and spongy cake, with a somewhat fudgy texture. I also decided keep the passionfruit seeds inside, whit added another dimension of texture as the pope in my moms in every bite!

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The beautiful thing with this recipe is the simplicity, and the way it can be altered – bake these bites in muffin tins, fairy cake papers, or in a big cake or loaf tin, the shape is completely up to you as all come out delicious!

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Ingredients 

2 tablespoons milled linseed

3 very ripe mashed bananas 

3 passion fruits

1/3 cup melted coconut oil

1/2 cup soya milk

1 tablespoon apple cider vinegar

2 cups GF flour blend (I used Doves Farm)

1/4 cup desiccated coconut

1/2 cup coconut sugar

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

Pinch of sea salt

 

Method

Preheat the oven to 180℃.

Mix the linseed with 5 tablespoons of water and set aside for 10 minutes.

Next, in a large mixing bowl mash the bananas, add the passionfruit, melted coconut oil, milk, apple cider vinegar and the soaked linseeds, (don’t worry if the mix curdles at this point – that’s due to the vinegar).

Next, combine the dry ingredients and gently fold the into the wet – if the mix is too dry add a splash of soya milk (this will depend on the GF flour you use).

If baking in muffin tins, gently grease them and spoon in the batter slightly over 3/4 full, if using a larger tin, line it with baking parchment. Bake the cakes in the centre of the oven; the muffins for 20-25 mins, and the larger cake for 30-35 mins.

These are best enjoyed cooled, and stored in the fridge for up to 3 days!

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Please give my instagram @wikis.vital.way a follow if you enjoy this recipe, and for more slow-living-plant-based tips!

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