Name: Banana and passionfruit yoghurt cake
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 125 gram butter; 1 cup caster sugar; 1 egg; 3/4 cup mashed banana; 1/3 cup chopped walnuts; 200 gram carton passionfruit yoghurt; 1 cup wholemeal self-raising flour; 1 cup white self-raising flour; 1 1/2 cup icing sugar; 1 teaspoon soft butter; 2 passionfruit

Ingredients

125 gram butter

1 cup caster sugar

1 egg

3/4 cup mashed banana

1/3 cup chopped walnuts

200 gram carton passionfruit yoghurt

1 cup wholemeal self-raising flour

1 cup white self-raising flour

1 1/2 cup icing sugar

1 teaspoon soft butter

2 passionfruit

Method

1.Grease a deep 20cm round cake pan; line base with paper; grease paper.

2.Cream butter and sugar in small bowl with electric mixer until light and fluffy, add egg, beat until combined. Transfer mixture to large bowl, stir in banana, walnuts and yoghurt, then sifted flours.

3.Spread mixture into prepared pan, bake in moderate oven for about 1 hour. Stand 5 minutes before turning on to wire rack to cool. Top cold cake with icing.

4.To make the passionfruit icing: Sift icing sugar into small heatproof bowl, stir in butter and enough passionfruit pulp to make a stiff paste. Stir over hot water until icing is spreadable.

We used 2 bananas for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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