Banana & raspberry cake with passionfruit icing
Indulge in the delicious combination of flavors with our Banana & Raspberry Cake topped with tangy Passionfruit Icing. This moist and flavorful cake is made with ripe bananas, sour cream, and a hint of cinnamon, then crowned with a creamy passionfruit-infused icing. Perfect for any occasion, this easy-to-follow recipe will become a favorite in no time!
- 12 Apr 2024
- Cook time 85 min
- Prep time 35 min
- 10 Servings
- 11 Ingredients
This Banana & Raspberry Cake with Passionfruit Icing is a delightful treat that combines the natural sweetness of ripe bananas and the tartness of raspberries, topped with a tangy passionfruit icing. Perfect for any occasion, this cake is both moist and flavorful, sure to satisfy your sweet tooth and impress your guests.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake tin with parchment paper.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream and mashed bananas until thoroughly combined.
In a separate bowl, sift together the self-raising flour, ground cinnamon, and baking soda. Gradually fold the dry mixture into the wet banana mixture until just combined.
Gently fold in the fresh raspberries, being careful not to overmix as they might break apart.
Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, continuing to beat until well incorporated and smooth.
- Mix in the passion fruit pulp until the icing is evenly combined.
Once the cake is completely cooled, spread the passionfruit icing evenly over the top. Use a spatula to create swirls for a decorative finish, if desired.
Slice the cake and serve. Enjoy the delicious combination of banana, raspberry, and passionfruit flavors!
Tips:
- Use ripe bananas: Ripe bananas will provide a natural sweetness and a smoother texture for the cake.
- Room temperature ingredients: Allowing the butter, eggs, and sour cream to come to room temperature before mixing will help them blend more smoothly and evenly.
- Don't overmix the batter: Mix the dry and wet ingredients until just combined to avoid a dense cake. Overmixing can result in a tough texture.
- Test for doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it comes out wet, bake for a few more minutes and test again.
- Cool completely before icing: Ensure the cake is completely cooled before applying the passionfruit icing to prevent it from melting and sliding off.
- Fresh passionfruit: For the best flavor, use fresh passionfruit juice and pulp for the icing.
Your Banana & Raspberry Cake with Passionfruit Icing is now ready to be enjoyed. The soft and moist texture of the cake, combined with the vibrant flavors of banana, raspberry, and passionfruit, make this dessert a memorable one. It's perfect for celebrations or as a special treat to brighten up your day.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 3.72g | 2% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 1.58g | 4% |
| Sugar 24g | 25% |
| Fat | |
| Fat 8g | 9% |
| Saturated 3.94g | 13% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 40mg | 8% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.43mg | 3% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.23ug | 10% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 0.73ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.52mg | 5% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 63mg | 5% |
| Potassium, K 190mg | 6% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 0.37mg | 3% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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