There seems to be a recurring theme to many of my recipes on this blog, and that is the use of bananas as a main ingredient. Once again I've had to come up with a recipe like this Banana And Passionfruit Cake to use up overripe bananas.

They just seem to appear in my shopping trolley every week!

When I buy them I have every intention that they'll be eaten, but sometimes they just don't have the same a 'peel' (see what I did there 🤣) as grapes or peaches...so they're left to die a slow death on the bench. 🍌🍌🍌

Luckily I have so many recipes using bananas like my Fudgy Chocolate Banana Bread , my Easiest Ever Banana Bread , or my Salted Caramel Upside Down Cake that they will never go to waste. 

But this time I decided it was time to make a pure and simple banana cake, and it doesn't disappoint. 

Soft with just a hint of spice...this is a gorgeous cake. But I couldn't resist topping it with something a little tangy.

Enter the passionfruit icing!

I had a little passionfruit pulp stored in my freezer so I decided to see if the flavours would work together...and trust me, it takes this cake to the next level. 

It's the right amount of zingyness and the flavours are magical together. 

You could also try using lemon instead of the passionfruit, and I also think topping it with Cream Cheese Frosting like this one I use for my Carrot Cake recipe would be pretty good too.

But do yourself a favour and try the passionsfruit icing with it...it's pretty special! 

Banana And Passionfruit Cake

Notes

• This cake is very soft and light, it can be iced and eaten as soon as it has cooled, however I like to ice it and let it settle overnight. It improves the flavour of both the icing and the cake immensely.
• When I made this cake I was travelling in my caravan so I didn't have my usual cake tins with me, which is why I baked it in a square cake tin, however I think this would be perfect in a loaf tin.

Ingredients

• 125g butter, softened
• 170g brown sugar
• 2 large eggs (100g cracked weight), room temperature and lightly beaten
• 230g plain flour
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon mixed spice
• ½ teaspoon cinnamon
• 290g overripe mashed banana (approx. 3 medium bananas)
• 125g sour cream, room temperature
• 60g full cream milk, room temperature

Passionfruit Icing

• 230g icing sugar mixture, or pure icing sugar
• 1 teaspoon cream or softened butter
• 40g passionfruit pulp

Method

1. Preheat oven to 170°C / 150°C fan forced. Grease and line an 20cm square or round cake tin, or a 23cm x 13cm loaf tin and set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, mixed spice and cinnamon. Set aside.
3. In a medium jug or bowl, combine the sour cream, milk and mashed banana then set aside.
4. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy, approx. 3 minutes.
5. Add a third of the beaten eggs at a time and beat in between each addition until the mixture smooths out. Scrape the bowl and beat again for another minute.
6. Add a third of the flour and half of the liquid ingredients and beat on the lowest setting until the ingredients are just combined.
7. Add another third of the flour and the rest of the liquid ingredients and beat again on low until just combined.
8. Add the final portion of flour and beat on low until just combined then use a rubber spatula to finish combining the mixture.
9. Pour into the prepared pan and bake for approximately 50 minutes, or until the top bounces back when pressed gently or a skewer comes out clean when inserted.
10. Allow to cool in the pan for a few minutes before removing from the tin and placing onto a cooling rack to finish cooling completely. 
11. To make the icing, combine all the icing ingredients in a microwave proof bowl and stir well combined.
12. Microwave for 5 seconds and stir until the icing is a spreadable consistency. It should only need the initial 5 seconds, but if needed, microwave the mixture again for another 5 seconds. Spread over the top of the cooled cake immediately.

I like to leave the cake overnight before serving. It helps to improve the flavour of both the cake and the icing. 

Store the cake in an airtight container at room temperature for up to 3 days.

You can freeze the uniced cake for up to 3 months.

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!

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