Ingredients
125g butter
1 cup sugar
1 cup banana
mashed
⅓ cup milk
1 tsp lemon juice
2 eggs
1 tsp vanilla extract
1 cup self-raising flour
½ tsp bicarbonate soda
100g cream cheese
For icing
50g butter
softened, for icing
3 cups icing sugar
For icing
1 tsp lemon juice
For icing
1 tbsp passionfruit pulp
seedless, for icing
2 bananas
to decorate
passionfruit
to decorate
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 22cm cake pan
- 1 mixing bowl
- 1 food processor
Instructions
- Preheat oven to 160C. Grease and flour 22cm cake pan.
- Add lemon juice to milk in a mixing bowl.
- Place butter, sugar, banana, vanilla and eggs into food processor for 2 mins.
- Add milk/lemon juice and pulse for a few seconds.
- Add sifted flour and bi-carb and process until all combined.
- Bake 60 mins.
- To make the icing, beat cream cheese and butter together, gradually adding the sifted icing sugar.
- Beat in the passionfruit pulp and lemon juice at the end.
- Spread over cooled cake.
- Brush sliced bananas with lemon juice and arrange around the edge of the cake.
- Using the back of a spoon make a well in the centre of the icing and spoon on passionfruit pulp.
Notes
Tip
This cake may be made ahead of time but it is best decorated around serving time.
