Banan & respberry cake with passionfruit icing

Ingredients:-

Melted butter, to grease
125g butter, chopped
140g (2/3 cup, firmly packed) brown sugar
2 eggs, lightly whisked
125g (1/2 cup) sour cream
260g (1 cup) mashed ripe banana
225g (11/2 cups) self-raising flour
1 tsp ground cinnamon
1/4 tsp bicarbonate of soda
100g frozen raspberries
125g cream cheese, at room temperature
40g butter, at room temperature
80g (1/2 cup) pure icing sugar
60ml (1/4 cup) fresh passionfruit pulp
raspberries (optional) to serve

Method

1. Preheat oven to 180C brush a 10x20cm (base measurement) loaf pan with melted butter. Line the base with non-stick baking cream. Stir the butter and sugar in a small saucepan over low heat until the butter melts. set aside for 10 minutes to cool slightly.

2. Stir the egg, sour cream and banana into the butter mixture. Sift flour, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre. Add banana mixture and stir well combined. Fold in the forzen raspberries. Spoon mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

3. Use an electric beater to beat the cream cheese, butter and icing sugar in a small bowl until pale and creamy. Beat in half the passionfruit pulp. Spread the icing over the cake. Top with raspberries and drizzle.