This is a recipe I nicked off a friend of a friend, after we devoured politely partook in the eating of it at the park one day. It is delicious. The sour cream prevents it from drying out, as banana cakes are prone to do. The tangy passionfruit icing is the perfect accompaniment, but you can substitute for any other flavour that takes your fancy.
Banana Cake with Passionfruit Icing
For the Cake:
- 125 g Unsalted Butter
- 165 g Brown Sugar
- 2 eggs
- 1 1/2 cups self-raising flour
- 1/2 tsp baking soda
- 1/2 cup sour cream
- 1 cup mashed banana (about 2 medium bananas)
- 1/4 cup milk
Preheat oven to 180°C. Grease and line a 15 x 25 cm loaf pan. Beat butter and sugar until light and fluffy. Add eggs and beat until combined. Using a wooden spoon, stir in remaining ingredients. Transfer mixture to loaf pan and bake 45-50 minutes or until cooked. Stand for 5-10 minutes before removing to a rack to cool.
To Make the Icing
- 1 1/2 cups icing sugar
- 1 tsp butter
- 2 Tbsp passionfruit pulp
Combine ingredients in a bowl over a pot of boiling water. Add enough pulp to mix to a firm paste. Stir over heat until spreadible. Ice cake.
Enjoy!
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