Ba­nana Cake with Pas­sion­fruit Ic­ing

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1½ cups self-rais­ing flour + 1 cup firmly packed brown sugar + 1 cup milk + 1 egg, at room tem­per­a­ture

+ 100g but­ter, melted + 2 over­ripe ba­nanas, mashed + 2 cups ic­ing sugar

+ 2 pas­sion­fruit, pulp re­moved

Pre­heat oven to 180ºC/160ºC fan-forced. Grease and line a 21cm x 11cm (base mea­sure­ment) loaf pan with bak­ing paper. Com­bine flour and brown sugar in a bowl. Whisk milk, egg and but­ter in a jug. Add but­ter mix­ture to flour mix­ture, along with the ba­nana; mix well. Spoon into pre­pared pan; level sur­face. Bake for 55 min­utes or un­til a skewer in­serted at cen­tre comes out clean. Cool. Place ic­ing sugar in a bowl. Add pas­sion­fruit pulp; mix un­til smooth. Spread cooled cake with ic­ing. Serves 10.

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