SWEET POTATO AND BANANA LOAF WITH PASSIONFRUIT DRIZZLE
Preparation time 15 mins plus 15 mins cooling Cooking time 1 hour 10 mins Serves 10
Cooking oil spray, to grease
1 cup firmly packed, coarsely grated
raw sweet potato (about 110g) 1 cup mashed ripe banana (about
3 bananas), plus extra 1 125ml butter, melted, plus
extra 10g butter, melted 3 free-range eggs
1 cup brown sugar, firmly
packed, plus extra 1 tsp
1½ cups plain flour
3 tsp baking powder
1 tsp ground cinnamon,
plus extra tsp
¾ cup icing sugar mixture
2 Tbsp passionfruit pulp
STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Grease a 20 x 10cm loaf tin with cooking oil. Line base and sides with baking paper. STEP 2 Put sweet potato, mashed banana, butter, eggs and brown sugar in a large bowl. Stir until combined.
STEP 3 Sift in flour, baking powder and cinnamon and mix again until just combined (don’t over beat). Pour batter into prepared tin.
STEP 4 Slice extra banana into long pieces on the diagonal and arrange on top of batter in a single layer. Sprinkle over extra brown sugar and extra cinnamon. Bake for 1 hour 10 minutes or until golden brown and cooked when tested with a skewer. Set aside in tin for 15 minutes to cool then turn out onto a wire rack to cool completely.
STEP 5 Meanwhile, put icing sugar mixture, passionfruit pulp and extra melted butter in a large bowl and mix until combined and smooth.
STEP 6 Drizzle icing generously over cooled cake and serve.
Sweet potato and banana loaf