Banana, Coconut & Passionfruit Loaf Cake

So here we go, my very first post! Let’s start things off with this very yummy banana, coconut and passionfruit cake. I came across this recipe in Weekend Baking by Sarah Randell. The original recipe doesn’t ask for coconut, but I thought it sounded like a pretty good addition. I can never leave a recipe alone! But in this case, it was a really good idea. The coconut was delicious in this cake. Definitely a keeper recipe. It didn’t last very long here!

225g Self-raising flour
1/2 tsp bicarbonate of soda
100g soft butter
175g caster Sugar
2 large eggs lightly beaten
3 passion Fruit
3 ripe bananas, mashed (the riper the better)
A handful of dessicated coconut

A 19x9cm loaf tin, 7cm deep, lightly greased and based lined with parchment (I used my 2lb loaf tin)

Preheat your oven to 180C/350F/Gas 4. Sift the flour and bicarbonate of soda into a bowl. Cream the butter and sugar together until very pale and fluffy. Add the beaten eggs and sifted flour mixture alternately to the bowl.

Halve the passion fruit and scoop out the pulp into a sieve over a bowl. Using a teaspoon, press and stir the pulp to extract the juice. Discard the leftover seeds. Add the passion fruit juice and mashed banana and coconut to the mixture and mix well.

Tip the mixture into the loaf tin and spread it evenly with a spatula. Bake for 55 minutes or until golden and risen. Leave to cool in the tin.

For the passion fruit icing

100g Icing Sugar
1 passion fruit
Dried banana slices (You don’t have to do this but it looks nice!)

Sift the icing sugar into a bowl. Halve your passion fruit and scoop out the pulp into the bowl – there is no need to get out your sieve this time. Mix together well. It will seem very stiff at first, but keep mixing and it will come together. If the glaze seems too thick, add a drop or two of cold water (or any leftover passion fruit juice which was what I did) You want the glaze to have quite a thick, spreadable consistency.

Tip the cold loaf out of the tin and peel off the base paper. Spoon the glaze over the top and decorate with dried banana slices if you like.

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