Name: Sweet potato and banana loaf with passionfruit drizzle
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 10
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

Sweet potato and banana loaf with passionfruit drizzle

Sweet potato adds a sweet buttery richness to your favourite fruit loaf.

Serves 10

Prep

30M

Cook

1H 10M

Total

1H 40M

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Move over banana bread – this loaf is loaded with fruit and veg!

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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

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.

Put sweet potato, mashed banana, butter, eggs and brown sugar in a large bowl. Stir until combined.

Sift in flour, baking powder and cinnamon and mix again until just combined (don’t over beat). Pour batter into prepared tin.

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.

Meanwhile, put icing sugar mixture, passionfruit pulp and extra melted butter in a large bowl and mix until combined and smooth.

Drizzle icing generously over cooled cake and serve.

Ellie Vernon Food editor

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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