Better Homes and Gardens (Australia) - - Spring Baking -

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

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