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|
|Preparation Time:||15 minutes|
|Cooking time:||25-40 minutes|
- 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
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.
Beat cream cheese and butter together until very smooth. Beat in passionfruit and icing sugar. Refrigerate until firm and use to ice cool cake.
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.