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The Ultimate Banana Cake with Passionfruit Honey Frosting

This is a twist on one of my most popular recipes – I think it's better than ever with honey in the batter and a tangy passionfruit zing in the icing. The honey gives a wonderful moist texture, a golden crust and a rich caramel flavour. For tips on how to cook the perfect banana cake see my blog.

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The Ultimate Banana Cake with Passionfruit Honey Frosting

Annabel Langbein The Ultimate Banana Cake with Passionfruit Honey Frosting Recipe
Annabel Langbein Media
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The Ultimate Banana Cake with Passionfruit Honey Frosting
250g butter, at room temperature 1½ cups raw sugar ¼ cup honey 4 eggs, at room temperature 2 tsp vanilla extract 4 large, very ripe bananas, peeled and mashed 2 tsp baking soda ½ cup hot milk 3 cups flour 2 tsp baking powder Passionfruit Honey Frosting 100g butter, at room temperature 2 tsp honey 1 tsp vanilla extract 3 tbsp passionfruit pulp or lemon juice 3 cups icing sugar

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/the-ultimate-banana-cake-with-passionfriuit-honey-frosting/800/
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Prep time:
15 mins
Cook time:
1 Hour
Makes:
1 medium cake
  • 250g butter, at room temperature
  • 1½ cups raw sugar
  • ¼ cup honey
  • 4 eggs, at room temperature
  • 2 tsp vanilla extract
  • 4 large, very ripe bananas, peeled and mashed
  • 2 tsp baking soda
  • ½ cup hot milk
  • 3 cups flour
  • 2 tsp baking powder

 Passionfruit Honey Frosting

  • 100g butter, at room temperature
  • 2 tsp honey
  • 1 tsp vanilla extract
  • 3 tbsp passionfruit pulp or lemon juice
  • 3 cups icing sugar

Preheat oven to 160°C fanbake. Grease a 23cm-diameter springform cake tin and line the base with baking paper. 

Beat together butter, sugar and honey until creamy. Add eggs, vanilla and bananas, beating hard for 2-3 minutes. The mixture will look quite separated.

Dissolve baking soda in hot milk and add to mixture. Gently stir in flour and baking powder until just combined (do not over-mix). Spoon into prepared tin and smooth top. Bake until a skewer inserted into the centre comes out clean and the top bounces back when pressed (60-70 minutes). Cool in tin, then turn out and ice.

To make Passionfruit Honey Frosting beat together butter, honey, vanilla, passionfruit or lemon and icing sugar until light and fluffy (2-3 minutes). Spread evenly over the cooled cake. Store iced or uniced cake in a sealed container in a cool place for 2-3 days or freeze. If desired, drizzle with extra passionfruit pulp just before serving. 

Variations

To make four small cakes instead of one big one, use 10cm tins (recycled large tuna cans are perfect – look for cans that don't have a plastic coating inside) and bake for 45-55 minutes. 

To make muffins simply divide the mixture between 12 muffin tins and cook for about 20 minutes.

This recipe is from my book The Free Range Cook: Through the Seasons


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6 comments

Yammy!! I will try!)) Here one more cake recipe - Vegan Blueberry Mug Cake https://greenann.com/recipe/vegan-mug-cake/ Delicious!))
BwarengaGriggs November 08, 2019
This is delicious, a really beautiful cake and so simple. It did taste like just a touch too much baking soda and/or baking powder though and I've since found your other recipe that appears exactly the same but with only 1 tsp baking soda (not 2 like this recipe) and no baking powder at all, I'm curious, will try that next time!
NicolaP October 03, 2019
Hi Donny, you can substitute gluten free flour for regular flour. Make sure the baking powder is GF too. Happy cooking!
Annabel Langbein June 20, 2017
Hi This is my fav, my son requested it as his wedding cake so I did two layers and it turned out amazing there was nothing left by the end of celebrations!! Thanks Annabel xx Ps I have made it gulten free and just as yummy!!!
Pam Fahey April 12, 2017
The kids and I whipped up this cake this afternoon. We absolutely loved it. Very moist and tasty cake, and simply delicious icing. We made three smaller cakes, instead of one large one. Had one tonight, took one to the neighbours, and one is in the freezer. Thank you for this great recipe!
Amy Salinger September 30, 2016
Hi there, I've made this cake several times and it's the best ever, however I've promised my work colleagues that I'd make it for my Birthday in August. My boss is Gluten intolerant and I was wondering if there is a flour that you'd be able to recommend that will work and not effect the texture / taste of the cake?
DonnyR May 20, 2015
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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