Banana cakes with passionfruit cream-cheese icing

Method

• 1
  Preheat oven to 180°C. Grease ten 1-cup (250ml) capacity cake or muffin pans.
• 2
  Use an electric mixer to beat the butter, sugar, cinnamon and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Combine the flours in a separate bowl. Add the flours, bicarbonate of soda, banana and buttermilk to the butter mixture, in batches, stirring until just combined after each addition.
• 3
  Spoon the mixture evenly into the prepared pans, smoothing the top with the back of a spoon. Bake in preheated oven for 20-25 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and cool in pans for 5 minutes before turning onto a wire rack to cool completely.
• 4
  To make the passionfruit cream-cheese icing, use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy. Gradually add the icing sugar, in batches, beating well after each addition. Add the passionfruit pulp and beat until well combined.
• 5
  Use a round-bladed or pallet knife to spread the icing over the top of each cake. Serve or store cakes in an airtight container for up to three days.