Banana cakes with passionfruit cream-cheese icing
Preparation Time 30 minutes
Cooking Time 25 minutes
Makes 10
Ingredients
125g butter, softened
1 1/4 cups (255g) brown sugar
1 tsp ground cinnamon
1 tsp vanilla extract
2 eggs, at room temperature
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1/2 tsp bicarbonate of soda
1 1/2 cups (about 3 large) over-ripe mashed banana
1/2 cup (125ml) buttermilk, at room temperature
Passionfruit cream-cheese icing
125g cream cheese, softened
40g butter, softened
1 cup (150g) icing sugar mixture, sifted
2 tbs passionfruit pulp
Method
1. Preheat oven to 180°C. Grease ten 1-cup (250ml) capacity cake or
muffin pans.
2. 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 flours 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.
3. 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.
4. 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.
5. 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.
Prettypinkbutterfly
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