Banana cake with passionfruit drizzle

Light and fluffy, this beautiful baked banana cake is glorious drizzled with a rich, sweet passionfruit glaze. Serve yourself a big slice for a brilliant dessert.

  • 30 mins preparation
  • 40 mins cooking
  • Serves 10
  • Print


Banana cake with passionfruit drizzle
  • 125 gram butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cup self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 cup milk
  • 1 cup over ripe banana, mashed
  • 1 1/2 cup sugar mixture
  • 2 tablespoon passionfruit pulp


Banana cake with passionfruit drizzle
  • 1
    Preheat oven to 160°C (140°C fan-forced). Lightly grease a 24cm bundt cake pan and dust with flour, tapping out excess.
  • 2
    In a large bowl, using an electric mixer, beat butter, caster sugar and brown sugar together, until pale and creamy. Add eggs, one at time, beating well after each addition. Beat in vanilla.
  • 3
    Lightly fold in sifted flour and soda, alternately with milk. Fold in banana. Pour into pan. Smooth.
  • 4
    Bake 35-40 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes. Turn out onto a wire rack, right side up. Allow to cool completely.
  • 5
    To make icing: sift icing sugar into a small heatproof bowl. Using a wooden spoon, gradually stir in enough passionfruit pulp to make a thick paste. Place bowl over a saucepan of gently simmering water. Stir until icing reaches a pouring consistency. Drizzle warm icing over cake. Serve immediately.


You will need 2 large or 3 small bananas for this recipe. Use slightly over-ripe bananas, as they are sweeter and easier to mash. Keep ripe bananas in the freezer for baking-thaw and mash.

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