Lemon Passionfruit Banana Bread (Vegan GF-Option)

A light and zesty banana bread oozing with homemade vegan lemon curd, juicy passion fruit and topped with a zingy lemon curd buttercream frosting. This banana bread is vegan, gluten-free and easy to make for a summer bake.

The banana bread for June is here and it’s a summery one! To celebrate all the lovely sunny weather that we have been having in the UK recently, I just to make something equally as sunny. This Lemon Passionfruit Banana Bread is the answer. Remember those days sat around sipping homemade lemonade under the warm sun? This banana bread captures all of that nostalgia in every bite. It is:

• Fresh and vibrant 
• Light and zingy
• Bursting with lemon
• Oozing with lemon curd
• Packed with passionfruit
• Topped with the fluffiest lemon curd buttercream
• Easy and quick to make
• Naturally vegan and easily gluten-free
• Nut-free and soya-free

If you needed any more persuading to make this Lemon Passionfruit Banana Bread, let’s talk about how easy it is to make! I have taken to blitzing all my wet ingredients together in a blender before adding them to the dry mix and just mixing it all together. It cuts down on the mashing and stirring time – although you do then have to wash up the blender – you can’t win them all! Either way, this Lemon Passionfruit Banana Bread is so light and fluffy, it’s the lemon dream packed with 4 different types of lemon:

• Lemon zest
• Lemon juice
• Lemon curd
• Lemon buttercream

All so fresh and zingy but not bitter at all. Paired with tropical passionfruit, it’s like a little summer holiday for your taste buds. Let’s see what goes into this Lemon Passionfruit Banana Bread:

• Bananas: as always, the riper the better for banana bread baking and I always weigh out my bananas to make sure the ratio of wet to dry is the best.
• Plant-based milk: any type will do, I am really into oat milk right now but also love almond, hemp or coconut.
• Lemon juice: just a splash to act as a natural binder with the milk.
• Lemon zest: for the zesty flavour!
• Coconut or other sugar: I love coconut sugar, but most sugars will work preferably golden or white sugars rather than brown sugars which will overpower the lemon flavour.
• Sunflower oil: or you can use melted coconut oil for this bake.
• Vanilla essence: for a splash of vanilla sweetness.
• Plain or GF plain flour: if using a GF blend make sure it has zantham gum in to help bind the bread batter. This keeps the mix really light and fluffy.
• Baking powder and bicarbonate of soda: for the rise.
• Passionfruit: I love eating passionfruit in the summer, they are so tropical and taste amazing. Just slice them in half, scoop out the seeds and add to the batter. I like to strain the seeds to get rid of the excess liquid which could make the batter too wet. Drink the juice straight way or add to cocktails and smoothies.
• Easy Vegan Lemon Curd: this vegan curd was a revelation to me and I cannot believe how easy it is. It works every time and is great for swirling into this banana bread batter before it bakes.

That’s all there is to the batter for this Lemon Passionfruit Banana Bread and then just bake until smelling like summer and golden. You must wait to let the banana bread cool down fully before frosting it with the fluffiest buttercream. The buttercream relies on my preferred ration of 1 part vegan butter to 3 parts icing sugar and a splash of plant-based milk. I have added lemon zest into the buttercream while it whips and then stir in more vegan lemon curd for the freshest and tastiest buttercream frosting.

Spread the lemon curd buttercream liberally all over the Lemon Passionfruit Banana Bread and then top with extra passionfruit and slice thickly to enjoy. This banana bread is cake-like in texture so is great with a cup of tea in the afternoon or enjoyed with an iced drink in the sunshine, too.

I hope you will fall in love with this Lemon Passionfruit Banana Bread and if you’re looking for other summery bakes and banana breads, how about my:

• Vegan Strawberry Cupcakes
• Vegan Lemon and Blueberry Loaf
• Coconut Banana Bread
• Strawberry and Rhubarb Custard Tart
• Coconut Mango and Brazil Nut Muffins
• Find the recipe for my Easy Vegan Lemon Curd here

Lemon Passionfruit Banana Bread (Vegan GF-Option)

• Servings: 8-10
• Time: 60 minutes plus cooling
• Difficulty: easy
• Print

A light and zesty banana bread oozing with homemade vegan lemon curd, juicy passion fruit and topped with a zingy lemon curd buttercream frosting. This banana bread is vegan, gluten-free and easy to make for a summer bake.

Ingredients

Banana Bread:
• 3 medium ripe bananas (300g)
• 50ml plant-based milk
• 1 tbsp lemon juice
• 2 lemons, zested
• 50g coconut (or another) sugar
• 80ml sunflower or melted coconut oil
• 1 tsp vanilla essence
• 250g plain or GF plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• A pinch of salt
• 2 passionfruit
• 50g Easy Vegan Lemon Curd
Lemon Buttercream:
• 100g vegan butter, softened
• 300g icing sugar
• 1 tbsp plant-based milk
• 1 lemon, zested
• 2-3 tbsp Easy Vegan Lemon Curd
• 2 passionfruit

Directions

1. Preheat the oven to 160Fan/180*C and line a loaf tin with parchment paper.
2. Weigh the bananas and add to a blender with the plant-based milk, lemon juice, lemon zest, sugar, oil and vanilla essence. Blend until really smooth and pour into a large mixing bowl. Or, mash the bananas in a large mixing bowl and stir in the plant-based milk, lemon juice, lemon zest, sugar, oil and vanilla essence.
3. Sift in the flour, baking powder and bicarbonate of soda and add the salt. Stir to a thick and smooth batter.
4. Slice the passionfruit in half, strain the seeds and add the seeds (drink or use the liquid in another recipe) to the batter and fold in.
5. Add half the batter to the tin, spoon over spoonfuls of half the lemon curd and add on the rest of the batter. Drop spoonfuls of the remaining lemon curd and use a knife to make swirl patterns with the curd.
6. Bake for 40-45 minutes until golden brown and an inserted skewer comes out clean (the cake part will be “clean” but if you insert it into lemon curd, it will still be sticky and wet). Cool in the tin for 30 minutes then cool fully on a wire rack.
7. Once fully cool, prepare the buttercream. Beat the butter until fluffy and gradually beat in the icing sugar, plant-based milk and lemon zest (use a handheld whisk or standing mixer). Now gently fold through the lemon curd but do not mix in.
8. Spread the buttercream all over the cake and top with the passionfruit seeds.
9. Store in an airtight container for 3-5 days in the fridge.

I look forward to hearing what you think of this Lemon Passionfruit Banana Bread and please let me know in the comments below. If you make this recipe, I would love to hear so please do tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I am also on Twitter, Facebook and Pinterest  – please say hello!

With lemon passionfruit love x