Banana and passion fruit cake

Banana and passion fruit cake

By
From
Lucy's Bakes
Makes
1
Prep
15 mins
Cooking time
35 mins
Photographer
Jacqui Melville

This gorgeous cake is absolutely perfect for any grown-up special occasion. The passion fruit adds a zing and a crunch to the sweet banana cake and the buttercream is to die for. It’s worth investing in piping bags and a fluted nozzle for this one, for an extra special look, but you can, of course, simply pile the buttercream on if you prefer and swirl it around with a palette knife. Dribble extra passion fruit pulp over for a real shot of colour. The mixture can be made into cupcakes too.

Ingredients

Quantity Ingredient
4 ripe bananas
125g butter, at room temperature
225g caster sugar
2 large eggs
2 passion fruit
225g self-raising flour
icing sugar, for dusting

For the buttercream

Quantity Ingredient
125g butter, at room temperature
5g orange extract
250g icing sugar, sifted
2 passion fruit
5g lemon juice

Method

  1. Preheat the oven to 180°C. Line a 20 cm round, deep cake tin with baking paper.
  2. Put the ripe bananas into the bowl and mix with a fork or electric mixer until a rough paste. Throw in the butter and sugar and mix again until smoothish.
  3. Add the eggs and mix again.
  4. Scoop the flesh and pips out of the 2 passion fruit and add both to the bowl. Using a metal spoon, fold these into the mixture with the flour.
  5. Spoon the mixture into the cake tin, level the surface and bake for 35 minutes or until springy when lightly pressed. The cooked cake can be cooled then frozen at this stage or stored in an airtight container for up to a week before decorating.
  6. Make the buttercream by beating the butter, orange extract and icing sugar together. Spoon a third of the plain buttercream into a piping bag or set aside in a bowl for spreading later. Stir the flesh and pips of the 2 passion fruit into the rest of the buttercream. Add the lemon juice to taste.
  7. Cut the cold cake in half horizontally and lift the top half off by sliding a flat baking sheet between the 2 halves. While the top half of the cake is off, dust with icing sugar and pipe 12 rosettes with the plain buttercream or simply spread the top with buttercream if you have no piping bag.
  8. Mix any leftover plain buttercream into the passion fruit icing. Spread liberally over the cut surface of the bottom half of the cake and then carefully slide the top cake back in position.

Note

  • This recipe is vegetarian and nut-free.

Tip

  • The bananas must be really ripe or the texture of the cake will be a bit chewy and lack true banana flavour and sweetness.

What the the testers say

  • IRENE O’SULLIVAN – ‘This is really delicious and guaranteed to disappear fast.’

    TOM ROBERTS – ‘Excellent – I made it with non-dairy ingredients for my daughter with a dairy intolerance.’

    CLAIRE VAN DIJK – ‘I made this for Mother’s Day – it is a perfect cake for special occasions and I loved the tangy passion fruit with the rich banana.’
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