Ingredients:
125 g soft butter
3/4 cup firmly packed brown sugar
2 eggs
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
Granadilla Glaze
1 1/2 cups icing sugar
1 tsp soft butter
2 – 2 1/2 tbsp granadilla pulp (check the spreading consistency needed)
Method:
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.
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

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.
- Make tomorrow more amazing than today!
- Just believe in yourself and dream big.
- Do not give up on your hopes. Take care always.

It must be delicious..
Thank you so much, will let FB member know