There’s nothing better than a slice of banana cake with a hot cup of tea on a wintry Melbourne day. Whenever I have overripe bananas in the kitchen, I like to whip up a quick loaf of banana bread or banana cake. This recipe is more of a cake than a loaf. It’s light, fluffy and full of moisture from the buttermilk. The addition of cinnamon and ginger gives the cake a bit more of a flavour punch.
You can make this cake with or without the passionfruit icing. Being a self-confessed sweet tooth, I personally love the fruitiness of the icing and the added texture from the toasted shredded coconut.
I hope you enjoy it as much as I do. Happy baking!
For the cake – you will need…
- 125g butter, softened
- 140g brown sugar
- 2 large eggs
- 300g self-raising flour
- 50g plain flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 160ml (2/3 cup) buttermilk
- 2 large overripe bananas, mashed
For the icing – you will need…
- 30g shredded coconut
- 125g cream cheese
- 80g icing sugar
- 2 tablespoons passionfruit pulp
1. Preheat oven to 180°C. Grease a 11 x 21cm loaf tin with melted butter, then line the base and 2 opposite long sides with non-stick baking paper, allowing it to overhang slightly.
2. 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.
3.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 tin and smooth the surface.
4. Bake in preheated oven for 45 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.
5. 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. Beat together the cream cheese, icing sugar and passionfruit pulp in a large bowl until pale and creamy.
6. Place the cake on a serving platter. Use a round-bladed knife to spread the icing over the cake. Sprinkle with the toasted coconut and cut into slices to serve.