Banana Raspberry Cake with Passionfruit Icing
Banana Raspberry Cake with Passionfruit Icing
Ingredients
Cake
- Melted butter, to grease
- 125g butter, chopped
- 140g (2/3 cup, firmly packed) brown sugar
- 2 eggs, lightly whisked
- 125g (1/2 cup) sour cream
- 260g (1 cup) mashed ripe banana
- 225g (1 1/2 cups) self-raising flour
- 1 tsp ground cinnamon
- 1/4 tsp bicarbonate of soda
- 100g frozen raspberries
Icing
- 125g cream cheese, at room temperature
- 40g butter, at room temperature
- 80g (1/2 cup) pure icing sugar
- 60ml (1/4 cup) fresh passionfruit pulp
- Raspberries (optional), to serve
Instructions
- 1
Preheat oven to 180°C. Brush a 10 x 20cm (base measurement) loaf pan with melted butter. Line the base with non-stick baking paper. Stir the butter and sugar in a small saucepan over low heat until the butter melts. Set aside for 10 minutes to cool slightly.
- 2
Stir the egg, sour cream and banana into the butter mixture. Sift flour, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre. Add banana mixture and stir until well combined. Fold in the frozen raspberries. Spoon mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
- 3
Use an electric beater to beat the cream cheese, butter and icing sugar in a small bowl until pale and creamy. Beat in half the passionfruit pulp. Spread the icing over the cake. Top with raspberries and drizzle over the remaining passionfruit pulp.
