Blair’s Banana Cake With Passionfruit Icing

Blair’s Banana Cake With Passionfruit Icing
Lyndey Milan

Food Editor

May 22, 2016

I made this cake for my son Blair for every one of his 29 happy years and do it each year on his birthday since we lost him to Acute Myleoid Leukaemia.

The profit from sales of this cake tin go to the Blair Milan Memorial Scholarship in association with Charles Sturt University.

The insert in this tin, making a big donut shape, is in memory of a tin my Mum had and also ensures even cooking with no soggy middle.

Serves 12+
Preparation 25 mins
Cooking 50 mins

150 g butter, softened
1 1/3 cups (275g) firmly packed brown sugar
1 egg
1 ¼ cups (185g) plain flour
¾ cup (110g) self-raising flour
1 teaspoon bicarbonate of soda
1 cup mashed banana (4 small or 3 large bananas)
2 tablespoons (40 ml) milk

Passionfruit Icing
1 cup (160 g) icing sugar mixture
2 teaspoons soft butter or margarine
1 tablespoon passionfruit pulp (1 large passionfruit)

1 Preheat the oven to moderate (180’C). Grease Blair’s 23cm round cake tin with special ring insert.
2 Beat the butter and sugar in a small bowl with an electric mixer until fluffy. Add the egg and beat until combined.
3 Stir in the sifted dry ingredients then the banana and milk. Spread the mixture into the prepared pan. Bake in a moderate oven for about 50 minutes. Turn onto a wire rack to cool.

Passionfruit Icing
1 Sift the icing sugar into a heatproof bowl.
2 Stir in the butter and passionfruit to form a firm paste.
3 Stir the icing over a pan of simmering water (or microwave on HIGH for about 20 seconds) until the icing is a pouring consistency.
4 Use immediately and spoon over the cooled cake, allow to set.

Lyndey’s note: over-ripe bananas are perfect for this recipe. Whenever I have any bananas going brown, I throw them in the freezer until next time I want to make this banana cake.


By Lyndey Milan

Food Editor

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years. Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years! She is an experienced traveller, hosting bespoke international tours and cruises. In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia. She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com


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