Banana cakes with passionfruit cream-cheese icing

Preheat oven to 180°C. Grease ten 1-cup (250ml) capacity cake or muffin pans.

Use an electric mixer to beat the butter, sugar, cinnamon and vanilla in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Combine the self-raising flour in a separate bowl. Add the flours, bicarbonate of soda, banana and buttermilk to the butter mixture, in batches, stirring until just combined after each addition.

Spoon the mixture evenly into the prepared pans, smoothing the top with the back of a spoon. Bake in preheated oven for 20-25 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and cool in pans for 5 minutes before turning onto a wire rack to cool completely.

To make the passionfruit cream-cheese icing, use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy. Gradually add the icing sugar, in batches, beating well after each addition. Add the passionfruit pulp and beat until well combined.

Use a round-bladed or pallet knife to spread the icing over the top of each cake. Serve or store cakes in an airtight container for up to three days.