Passion fruit banana cake (eggless)
Eggless banana and passion fruit cake with passion fruit custard. Serves 8
A soft eggless cake with chopped banana, passion fruit pulp, cashews and yogurt, lifted with a little cider vinegar. It is served with a passion fruit custard sauce, so it makes a good warm pudding as well as a tea-time cake.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the cake
For the passion fruit sauce
Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan). Grease a 20 cm round cake tin lightly and dust it with flour, tapping out the surplus.
Step 2: Cream the 4 ½ oz butter and 7 oz sugar until light and fluffy. Add the 1 tbsp cider vinegar and beat until combined.
Step 3: Fold in the 9 oz self-raising flour, 2 passion fruits, 1 ¼ oz cashew nuts, ¾ cup yogurt and 2 bananas to make a soft cake mixture. If it seems too thick, add 2–4 tbsp milk.
Step 4: Pour into the tin and bake for 45 minutes. It is done when well risen, springy when pressed with a fingertip and a toothpick comes out clean. Try not to open the oven door during baking.
45 minStep 5: Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.
Step 6: For the sauce, make the 2 cups custard sauce and stir in the 2 tsp passion fruit juice concentrate. Mix well.
Step 7: Serve the cake with the passion fruit sauce.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 7 g
- Carbs
- 68 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does passion fruit banana cake (eggless) take?
- About 70 minutes in total: 25 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Banana and cashew slice
A soft, moist low-calorie slice made without flour, eggs or refined sugar: ripe bananas are blended with sunflower oil, vanilla and cardamom, then cashews, desiccated coconut, oats and grated apple. Baked and cut into wedges, it is naturally sweet and good with tea or in a lunch box.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.