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Banana cake with passionfruit icing
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Deliciously spiced banana cake topped with tangy passionfruit icing, perfect for tea.
Ingredients:
  • Melted butter, to grease
  • 125g butter, softened
  • 155g (3/4 cup, firmly packed) brown sugar
  • 2 eggs
  • 300g (2 cups) self-raising flour
  • 50g (1/3 cup) plain flour
  • 2.50 gm ground cinnamon
  • 1.25 gm ground ginger
  • 160ml (2/3 cup) buttermilk
  • 2 large overripe bananas, mashed
  • 25g (1/3 cup) shredded coconut
  • 125g cream cheese, at room temperature
  • 80g (1/2 cup) icing sugar mixture
  • 40.00 ml unstrained passionfruit pulp
Instructions:
  • Preheat your oven to 180°C. Grease an 11 x 21cm loaf pan with melted butter and line the base and two long sides with non-stick baking paper, leaving some extra paper to hang over the edges.
  • In a large bowl, use an electric beater to whip the butter and sugar until light and creamy. Add the eggs one at a time, beating well after each addition until just combined.
  • Add half of the mixed flours along with half of the cinnamon and ginger into the mixture. Gently combine. Mix in the buttermilk, remaining mixed flours, cinnamon, ginger, and banana until fully combined. Transfer the batter into the prepared pan and level the surface.
  • After baking in a preheated oven for 40 minutes, or until a skewer inserted into the center comes out clean, remove from the oven. Allow it to cool in the pan for 5 minutes before transferring to a wire rack to cool completely for 30 minutes.
  • Start by toasting the coconut in a small non-stick frying pan over medium heat for 2 minutes. Then, in a large bowl, use an electric beater to combine the cream cheese, icing sugar, and passionfruit pulp until smooth and creamy.
  • Place the cake on a platter, spread icing using a knife, sprinkle with coconut, and slice for serving.

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