4 small bananas-550 grams approx 3 large passionfruit (I used the Panama variety) 3 eggs, beaten 50 mils glycerine 50 mil oil (I use Rice Bran Oil) 2 ½ cups plain gluten free flour 2 level teaspoons baking powder 1 level teaspoon Bi-carb soda 1 level teas guar gum ¼ teaspoon SweetLeaf Organic Stevia
Method:
Preheat oven to 180 deg C –Fan forced. Spar a fluted ring tin with cooking spray. Mash bananas in a large mixing bowl, add the pulp from passionfruit ,add oil and glycerine, add stevia, mix well. Mix well together Flour, baking powder and guar gum. Fold into banana mixture. Place into greased ring tin. Place into oven and bake for approx 35 mins or till cooked. Cook for a few minutes before turning onto a cooling rack. When cool ice with passionfruit icing. Note this cake was very moist.
Passionfruit Icing:
1 ½ cups Naturally Sweet Xylitol Icing Sugar. ¼ passionfruit pulp. 20 gr Nutlex margarine Cream the lot together. If the icing appears to be a little on the runny side, simply add some more icing sugar.
