Ingredients
Cooking oil spray, to grease
1 cup firmly packed, coarsely grated raw sweet potato (about 110g)
1 cup mashed ripe banana (about 3 bananas), plus extra 1
125ml butter, melted, plus extra 10g butter, melted
3 free-range eggs
1 cup brown sugar, firmly packed, plus extra 1 tsp
1½ cups plain flour
3 tsp baking powder
1 tsp ground cinnamon, plus extra 1/8 tsp
¾ cup icing sugar mixture
2 Tbsp passionfruit pulp
Method
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Preheat oven to 180°C fanforced (200°C conventional). Grease a 20 x 10cm loaf tin with cooking oil. Line base and sides with baking paper.
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Put sweet potato, mashed banana, butter, eggs and brown sugar in a large bowl. Stir until combined.
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Sift in flour, baking powder and cinnamon and mix again until just combined (don’t over beat). Pour batter into prepared tin.
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Slice extra banana into long pieces on the diagonal and arrange on top of batter in a single layer. Sprinkle over extra brown sugar and extra cinnamon. Bake for 1 hour 10 minutes or until golden brown and cooked when tested with a skewer. Set aside in tin for 15 minutes to cool then turn out onto a wire rack to cool completely.
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Meanwhile, put icing sugar mixture, passionfruit pulp and extra melted butter in a large bowl and mix until combined and smooth.
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Drizzle icing generously over cooled cake and serve.
