Recipe

Banana cake with passionfruit frosting

A lovely, moist banana cake is always a winner. Upgrade your usual topping with this sweet, tangy and tropical passionfruit cream cheese frosting.

  • Serves 10
  • 1 hr 15 mins cooking
Banana Cake with Passionfruit Frosting

Ingredients

Banana cake with passionfruit frosting
  • 125 gram (4 ounces) butter, softened
  • 3/4 cup (165g) firmly packed light brown sugar
  • 2 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon mixed spice
  • 1 cup mashed banana
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60ml) milk
Passionfruit frosting
  • 125 gram (4 ounces) butter, softened
  • 125 gram (4 ounces) cream cheese, softened
  • 1 1/2 cup (240g) icing (confectioners') sugar
  • 1 tablespoon passionfruit pulp

Method

Banana cake with passionfruit frosting
  • 1
    Turn on the oven to 180°C/350°F and let it heat up. Spray a 14cm x 21cm (5½-inch x 8½-inch) loaf pan with cooking oil; use baking paper to line the base of the pan.
  • 2
    Put the butter and sugar in a small bowl; beat with an electric mixer until the mixture is light and fluffy (page 11). Add one egg; beat until it is mixed in well. Add the other egg; beat until it is mixed in well. Transfer the mixture to a large bowl. Use a flour sifter to sift the flour, bicarbonate of soda and mixed spice into the bowl. Add the banana, sour cream and milk; stir with a wooden spoon until the ingredients are mixed together well.
  • 3
    Put the mixture into the loaf pan; use a spatula to spread it evenly over the base. Put the pan in the oven and bake about 1¼ hours. If the cake is getting too brown in the oven; cover the pan loosely with a piece of foil.
  • 4
    Take the pan out of the oven; leave it for 5 minutes. Turn the cake from the pan onto a wire rack, top-side up; leave it to cool down.
  • 5
    Meanwhile, make the passionfruit frosting. Put the butter in a small bowl; beat with an electric mixer until it is light and fluffy. Add the cream cheese; beat until smooth. Add the sifted icing sugar; beat it into the butter. Stir in the passionfruit pulp.
  • 6
    When the cake is cold, spread the frosting over the top.

Notes

You can store the cake in an airtight container, in the fridge, for up to 4 days.

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