The_AustralianWomensWeeklyFood-Issue23_2017

BANANA & CINNAMON MUFFINS

WITH CREAM CHEESE TOPPING

BANANA CAKE WITH

PASSIONFRUIT ICING

PREP + COOK TIME 1 HOUR 30 MINUTES

(+ COOLING) SERVES 10

You need two large overripe bananas

and three passionfruit for this recipe.

125g butter, softened

¾ cup (165g) firmly packed

brown sugar

2 eggs

1½ cups (225g) self−raising flour

½ teaspoon bicarbonate of soda

1 teaspoon mixed spice

1 cup mashed banana

½ cup (120g) sour cream

¼ cup (60ml) milk

PASSIONFRUIT ICING

2¼ cups (360g) icing sugar

2 teaspoons softened butter

3 tablespoons passionfruit pulp

1 Preheat oven to 180°C/160°C fan.

Grease a 15cm x 25cm loaf pan; line

base with baking paper.

2 Beat butter and sugar in a small

bowl with an electric mixer until light

and fluffy. Beat in eggs, one at a time.

Transfer to a large bowl; stir in the

sifted dry ingredients, banana, sour

cream and milk.

3 Spread mixture into pan; level

surface. Bake for 50 minutes or

until a skewer inserted into the

centre comes out clean. Stand cake

in pan for 5 minutes before turning,

top−side up, onto a wire rack to cool.

4 Meanwhile, make passionfruit

icing. Spread cooled cake with icing.

PASSIONFRUIT ICING

Combine ingredients in a medium

bowl;stir until smooth.

BANANA & CINNAMON

MUFFINS WITH CREAM

CHEESE TOPPING

PREP + COOK TIME 40 MINUTES (+ COOLING)

MAKES 12

Muffins with the topping will keep in

an airtight container, in the fridge, for

up to 3 days. Un−iced muffins can be

frozen for up to 3 months.

2 cups (300g) self−raising flour

⅓ cup (50g) plain flour

1 teaspoon ground cinnamon

½ teaspoon bicarbonate of soda

½ cup (110g) firmly packed

brown sugar

1 cup mashed banana

2 eggs, whisked

¾ cup (180ml) buttermilk

⅓ cup (80ml) vegetable oil

½ teaspoon ground cinnamon, extra

CREAM CHEESE TOPPING

125g cream cheese, softened

¼ cup (40g) icing sugar

1 Preheat oven to 200°C/180°C fan.

Grease a 12−hole (⅓−cup/80ml)

muffin pan.

2 Sift flours, cinnamon, soda and

sugar into a large bowl; stir in banana,

then egg, buttermilk and oil. Spoon

mixture into pan holes.

3 Bake muffins for 20 minutes or

until a skewer inserted into the centre

of one cake comes out clean. Stand in

pan for 5 minutes before turning,

top−side up, onto a wire rack to cool.

4 Make cream cheese topping.

Spread cold muffins with topping;

sprinkle with extra cinnamon.

CREAM CHEESE TOPPING

Beat ingredients in a small bowl with

an electric mixer until smooth.

AWW FOOD • ISSUE TWENTY THREE 127