BA­NANA CAKES WITH PAS­SION­FRUIT CREAM CHEESE IC­ING

Super Food Ideas - - SWEET MEMORIES | CAKES -

MAKES 10 PREP 30 MIN­UTES

(PLUS COOL­ING) COOK 25 MIN­UTES

125g but­ter, soft­ened 1¼ cups brown sugar 1 tea­spoon ground cin­na­mon 1 tea­spoon vanilla ex­tract 2 eggs 1 cup self-rais­ing flour ½ cup plain flour ½ tea­spoon bi­car­bon­ate of soda 1½ cups mashed ba­nana (see notes) ½ cup but­ter­milk Pas­sion­fruit Cream Cheese Ic­ing 125g cream cheese, soft­ened 40g but­ter, soft­ened 1 cup ic­ing sugar mix­ture, sifted 2 ta­ble­spoons pas­sion­fruit pulp

1 Pre­heat oven to 180°C/160°C fan-forced. Grease 10 x 1-cup-ca­pac­ity cake or muf­fin pans. 2 Us­ing an elec­tric mixer, beat the but­ter, sugar, cin­na­mon and vanilla for 6 to 8 min­utes or un­til pale and creamy. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion. Com­bine the flours in a sep­a­rate bowl. Add com­bined flours, bi­car­bon­ate of soda, ba­nana and but­ter­milk to but­ter mix­ture, in 2 batches, stir­ring un­til just com­bined af­ter each ad­di­tion. 3 Spoon mix­ture evenly among pre­pared pans. Smooth tops with the back of spoon. Bake for 20 to 25 min­utes or un­til a skewer in­serted into the centre of cakes comes out clean. Cool in pans for 5 min­utes. Turn onto a wire rack to cool com­pletely. 4 Make Pas­sion­fruit Cream Cheese Ic­ing Us­ing an elec­tric mixer, beat cream cheese and but­ter for 3 min­utes or un­til smooth and creamy. Grad­u­ally add ic­ing sugar, in batches, beat­ing well af­ter each ad­di­tion. Add pulp. Beat un­til well com­bined. Spread ic­ing over tops of cakes. Serve. NU­TRI­TION: (each) 1745kj; 19.2g fat; 12g sat fat; 5.9g pro­tein; 55.4g carbs; 2.3g fi­bre; 92mg chol; 356mg sodium.

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