125 g soft butter
3/4 cup firmly packed brown sugar
1 1/2 cups self-raising flour
1/2 tsp bicarbonate of soda
1 tsp mixed spice
1/4 tsp salt
3 overripe bananas mashed with a fork
1/2 cup sour cream (I used plain yoghurt)
1/4 cup milk
1 1/2 cups icing sugar
1 tsp soft butter
2 – 2 1/2 tbsp granadilla pulp (check the spreading consistency needed)
Preheat oven to 180 C (160 C for thermofan oven) and grease a 27 x 15 cm loaf tin, line the bottom of tin with wax paper. Grease again.
Sift dry ingredients together in a bowl.
Beat butter and sugar with an electric mixer for 3 minutes. Beat in eggs one at a time until combined.
Add sour cream (yoghurt), banana, milk and dry ingredients to mixture and stir with a wooden spoon until well combined.
Pour into loaf tin and bake for 40 – 45 minutes or until a skewer inserted comes away clean. Leave cake to cool in tin for 5 minutes before turning out into wire rack to cool.
When completely cooled spread with glaze.
Place a heatproof bowl over a saucepan of boiling water.
Add icing sugar, butter and granadilla and stir to a firm paste with a spreadable consistency.
Glaze top of cake.
Source : Women’s Weekly
Prepared, tried and tested by: Gail Haselsteiner