Preparation Time - 20 minutes
Cooking Time - 40 minutes
Ingredients (serves 8)
- Melted butter, to grease
- 125g butter, softened
- 155g (3/4 cup, firmly packed) brown sugar
- 2 eggs
- 300g (2 cups) self-raising flour
- 50g (1/3 cup) plain flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 160ml (2/3 cup) buttermilk
- 2 large overripe bananas, mashed
Passionfruit icing
- 25g (1/3 cup) shredded coconut
- 125g cream cheese, at room temperature
- 80g (1/2 cup) icing sugar mixture
- 2 tbs unstrained passionfruit pulp
Method
- Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite long sides with non-stick baking paper, allowing it to overhang slightly.
- Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.
- Stir in half the combined flours, and half the cinnamon and ginger until just combined. Stir in buttermilk, remaining combined flours, cinnamon and ginger, and banana until combined. Spoon into prepared pan and smooth the surface.
- Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack for 30 minutes or until cooled completely.
- Meanwhile, to make the passionfruit icing, heat a small non-stick frying pan over medium heat. Add the coconut and cook, stirring, for 2 minutes or until toasted. Remove from heat. Use an electric beater to beat together the cream cheese, icing sugar and passionfruit pulp in a large bowl until pale and creamy.
- Place the cake on a serving platter. Use a round-bladed knife to spread the icing over the cake. Sprinkle with coconut and cut into slices to serve.
Notes & tips
- This cake will keep in an airtight container out of direct sunlight for up to 3 days.
- You'll need 2 passionfruit for this recipe.
