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Ingredients
Banana bread
Passionfruit icing
Method
Banana bread
1.Preheat oven to 160°C/325°F. Grease a 13cm x 24cm (4½in x 8½in) loaf pan (top measurement), (2 litre/8-cup); line base and long sides with baking paper, extending the paper 5cm (2in) over the sides.
2.Beat butter, sugar, syrup, egg and banana in a medium bowl until combined. Fold in sifted flours, then stir in vanilla paste, cinnamon and milk until well combined. Spoon mixture into pan; smooth the surface.
3.Bake for 1 hour (cover loosely with foil if it starts to overbrown) or until a skewer inserted in the centre comes out clean. Leave cake in pan for 10 minutes before transferring to a wire rack to cool.
4.Meanwhile, make passionfruit icing.
5.Spread cold cake with icing.
Passionfruit icing
6.Place sifted sugar, butter and pulp in a small heatproof bowl over a small saucepan of simmering water (make sure the base of the bowl doesn’t touch the water); stir for 1 minute, or until icing is spreadable.
You will need 2 large (460g) overripe bananas for this recipe. Store cake in an airtight container for up to 3 days. The cake without the icing can be frozen for up to 1 month.
Note
