Going Bananas

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This Banana Cake recipe is simply the moistest, most scrumptious cake ever. The high content of fruit pushes this one over into the ‘health’ food category. Doesn’t it? *wink*

This one was made without passionfruit as they are not in season. Canned passionfruit pulp is not readily available in stores here. The online Australian grocery store sells them so I will have to stock up with my next Aussie order. Passionfruit icing is very popular in Australia but not so in the USA.
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Banana Cake with passionfruit icing

3 medium bananas
125 g butter
¾ cup firmly packed brown sugar
1 teaspoon mixed spice
2 eggs
1 ½ cups self-raising flour
½ teaspoon bicarbonate soda
1 cup mashed banana
½ cup sour cream
¼ cup milk

Passionfruit Icing

1 ½ cups icing sugar
1 teaspoon soft butter
2 tablespoons passionfruit pulp

Preheat oven to moderate. Grease loaf pan, line with baking paper.

Beat butter and sugar and spice in a small bowl with electric mixer until light and fluffy.
Beat in eggs one at a time until combined. Transfer mixture to large bowl, stir in sifted flour and soda with remaining ingredients.

Spread mixture into prepared pan. Bake in moderate oven about 50 minutes. Stand cake in pan 5 minutes; turn onto wire rack to cool spread cold cake with passionfruit icing.

Passionfruit Icing. Place icing sugar in small heatproof bowl, stir in butter and enough pulp to give a firm paste. Stir over hot water until icing is spreadable; do not overheat.


Enjoy!