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Banana & raspberry cake with passionfruit icing

  • 0:35 Prep
  • 1:25 Cook
  • 10 Servings

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 (11/2 cups) self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon 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

Method

  • 1
    Preheat oven to 180°C. Brush a 10 x 20cm (base measurement) loaf pan with melted butter. Line the base with non-stick baking paper. Stir the butter and sugar in a small saucepan over low heat until the butter melts. Set aside for 10 minutes to cool slightly.
  • 2
    Stir the egg, sour cream and banana into the butter mixture. Sift flour, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre. Add banana mixture and stir until well combined. Fold in the frozen raspberries. Spoon mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
  • 3
    Use an electric beater to beat the cream cheese, butter and icing sugar in a small bowl until pale and creamy. Beat in half the passionfruit pulp. Spread the icing over the cake. Top with raspberries and drizzle over the remaining passionfruit pulp.

Source: taste.com.au

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