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4. Pour the banana mixture into the dry
ingredients and mix with a wooden spoon
until combined.
5. Pour mixture into prepared pan and
bake for about 40 minutes or until a
skewer inserted into the centre comes out
clean. Remove from oven. Set aside for
5 minutes before turning out onto a wire
rack to cool completely.
6. Meanwhile, to make the icing, combine
cream cheese, butter and vanilla in a
small bowl. Using electric beaters, beat
mixture until smooth. Add the icing sugar
mixture and beat until smooth. Reduce
speed and add passionfruit.
7. Spread icing over cooled cake. Cut into
slices. Serve.
Honey pikelets
Serves: 4
Preparation: 5 minutes + chilling
Cooking: 12 minutes
3 large eggs
¼ cup honey
1 cup milk
1½ cups self raising flour
pinch salt
Cooking oil spray
Jam, to serve
1. Place all ingredients into the blender jug
and blend on ‘Setting 1’ for 30 seconds.
Scrape down sides of blender and blend
again on ‘Setting 1’ for a further 30
seconds.
2. Pour mixture into a jug. Cover with plastic
wrap and place in the fridge for 30
minutes to chill.
3. Heat a large non-stick frying pan over
medium heat. Spray with cooking oil.
Place tablespoon amounts of mixture
around edge of pan. Cook for 1 minute or
until bubbles appear on the surface and
pikletes are golden underneath. Turn and
cook for a further minute or until golden
and cooked. Transfer to a plate. Reheat
pan and repeat with remaining batter.
Serve with jam.
Recipes – Desserts (continued)