Ingredients
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125g butter, softened
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1 1/4 cups (255g) brown sugar
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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2 eggs, at room temperature
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1 cup (150g) self-raising flour
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1/2 cup (75g) plain flour
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1/2 teaspoon bicarbonate of soda
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1 1/2 cups (about 3 large) over-ripe mashed banana
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1/2 cup (125ml) buttermilk, at room temperature
Passionfruit cream-cheese icing
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125g cream cheese, softened
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40g butter, softened
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1 cup (150g) icing sugar mixture, sifted
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2 tablespoons passionfruit pulp
Method
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1Preheat oven to 180°C. Grease ten 1-cup (250ml) capacity cake or muffin pans.
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2Use 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.
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3Spoon 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.
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4To 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.
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5Use 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.
Source: taste.com.au
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