adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Banana & raspberry cake with passionfruit icing
0 Likes
Prep Time:
35 minutes
Cook Time:
85 minutes
Total Time:
120 minutes
Elevate banana cake with tangy berries and a fruity glaze.
Ingredients:
  • Melted butter, to grease
  • 125g butter, chopped
  • 140g (2/3 cup, firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 125g (1/2 cup) sour cream
  • 260g (1 cup) mashed ripe banana
  • 225g (1 1/2 cups) self-raising flour
  • 2.50 gm ground cinnamon
  • 0.63 gm bicarbonate of soda
  • 100g frozen raspberries
  • 125g cream cheese, at room temperature
  • 40g butter, at room temperature
  • 80g (1/2 cup) pure icing sugar
  • 60ml (1/4 cup) fresh passionfruit pulp
  • Raspberries (optional), to serve
Instructions:
  • Preheat the oven to 180°C. Grease a 10 x 20cm loaf pan with melted butter and line the base with non-stick baking paper. In a small saucepan, melt the butter and sugar over low heat. Let it cool for 10 minutes.
  • Combine the egg, sour cream, and banana with the butter mixture. In a separate bowl, sift flour, cinnamon, and bicarbonate of soda. Create a well in the center and pour in the banana mixture, stirring until well mixed. Gently fold in the frozen raspberries. Transfer the batter into the pan and bake for 1 hour and 10 minutes or until a skewer inserted in the center comes out clean. Allow it to cool slightly in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • In a small bowl, use an electric beater to combine the cream cheese, butter, and icing sugar until pale and creamy. Add half of the passionfruit pulp and mix well. Spread this delicious icing over the cake, then decorate with raspberries and a drizzle of the remaining passionfruit pulp.

Similar Recipes