03/08/2019
Egg Free Banana Cake with Passionfruit Icing
A simple egg-free banana cake with a fruity cream cheese icing.
Makes:
1 x 20cm x 30cm slab cake or 1 x 23cm round cake
Prep Time: 15 minutes
Cooking Time: 25-40 minutes
Ingredients
- 180g butter, cubed
- 3 ripe bananas, mashed
- 1 cup dark brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 teaspoons egg replacer powder
- 4 tablespoons water
- 1 ½ cups self raising flour
- 1/2 cup moist flakes coconut or desiccated coconut
- 50g cream cheese, softened
- 50g unsalted butter, softened
- 1/4 cup passionfruit pulp
- 3 cups icing sugar, sifted
Method
- Melt butter in a large bowl in the microwave on Medium for 1-2 minutes until melted. Stir in bananas, sugar, vanilla and egg replacer that has been mixed with water. Sift flour over the surface and fold in with the coconut. Pour into a buttered and lined 1 x 20cm x 30cm pan and bake at 180°C for 25-30 minutes (up to 40min if make a round cake) or until golden brown and a skewer inserted into the centre comes out clean. Allow to stand for 5 minutes before turning out onto a cooling rack. Ice with Passionfruit Icing, allowing it to set for 1 hour before cutting.
- PASSIONFRUIT ICING Beat cream cheese and butter together until very smooth. Beat in passionfruit and icing sugar. Refrigerate until firm and use to ice cool cake.
Tips
- OPTIONAL Drizzle with extra passionfruit, as pictured, for serving.
- EGG REPLACER POWDER is available in most supermarkets. This recipe usually calls for 2 that is replaced with 2 teaspoons egg replacer powder mixed with 4 tablespoons, based on the brand I used. Refer to packet instructions to ensure the conversion is the same.
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