BANANA CAKES WITH PASSIONFRUIT CREAM CHEESE ICING
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.