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Thread: Banana cake

  1. #1
    dR Dazzler
    Join Date
    Jan 2010


    Default Banana cake

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    Melted butter, to grease
    125g butter, softened
    155g (3/4 cup) brown sugar
    2 eggs
    300g (2 cups) self-raising flour
    50g (1/3 cup) plain flour
    1 tsp ground cinnamon
    1/2 tsp ground ginger
    160ml (2/3 cup) buttermilk
    2 large overripe bananas, mashed

    Passionfruit icing
    25g (1/3 cup) shredded coconut
    125g cream cheese, at room temperature
    80g (1/2 cup) icing sugar mixture
    2 tbs unstrained passionfruit pulp

    Preheat oven to 180C. Brush an 11 x 21cm loaf pan with melted butter to lightly grease. Line the base and 2 opposite long sides with non-stick baking paper, allowing it to overhang slightly.

    Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.

    Stir in half the combined flours, and half the cinnamon and ginger until just combined. Stir in buttermilk, remaining combined flours, cinnamon and ginger, and banana until combined. Spoon into prepared pan and smooth the surface.

    Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack for 30 minutes or until cooled completely.

    Meanwhile, to make the passionfruit icing, heat a small non-stick frying pan over medium heat. Add the coconut and cook, stirring, for 2 minutes or until toasted. Remove from heat. Use an electric beater to beat together the cream cheese, icing sugar and passionfruit pulp in a large bowl until pale and creamy.

    Place the cake on a serving platter. Use a round-bladed knife to spread the icing over the cake. Sprinkle with coconut and cut into slices to serve





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