This is yet another Women’s Weekly recipe (they really are the best!) and is quick and easy to make and tastes amazing. The sour cream makes it so nice and moist and the blend of banana and spice is spot on. I actually made up a sour cream icing to use up the rest of the carton (just beat together icing sugar, sour cream and lemon rind) – that was really tasty but I’m sure the passionfruit is too!
- 125g butter, softened
- 3/4 cup (165g) firmly packed brown sugar
- 2 eggs
- 1 1/2 cups (225g) self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon mixed spice
- 1 cup mashed banana
- 1/2 cup (120g) sour cream
- 1/4 cup (60ml) milk
1 1/2 cups (240g) icing sugar
1 teaspoon soft butter
2 tablespoons passionfruit pulp, approximately
Preheat oven to moderate (180/160 degrees fan-forced) Grease 15cm x 25cm loaf pan; line base with baking paper.
Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to large bowl.
Using wooden spoon, stir in sifted dry ingredients, banana, sour cream and milk. Spread mixture into pan
Bake, uncovered, about 50 minutes. Stand cake 5 minutes then turn onto wire rack; turn cake top-side up to cool.
Make passionfruit icing: Place icing sugar in small heatproof bowl. Stir in butter and enough pulp to give a firm paste. Stir over hot water until icing is of a spreadable consistency, taking care not to overheat
Spread cold cake with passionfruit icing.