The original recipe called for passion fruit, but these are a lot less easy to come by in London unless you're really on a mission.
Here's the basic recipe with amendments noted:
125g softened butter
165g soft brown sugar
2 eggs
225g self-raising flour [I used plain flour with 3 teaspoons raising agent]
1 teaspoon mixed spice [my version omitted this]
3 small ripe bananas
210g soured cream
60ml semi-skimmed milk
Passion-fruit icing
240g icing sugar
1 teaspoon soft butter
2 tablespoons of passionfruit pulp [pulp of 2.5 large kiwis used instead]
Butter and sugar beaten together. Add eggs one at a time and stir in. Gradually stir in the dry ingredients, followed by the sour cream and milk, then the banana.
Once everything is combined evenly, transfer the cake mix to a lined 15x25cm loaf tin and cook at 180 degrees C. Cook for 50 minutes or until a skewer comes out clean. Cool for 5 minutes in the tin, then turn out on to a cooling rack.
Make the icing by combining icing sugar and butter - very messy. Mix in the passion fruit or kiwi pulp. Using a flat knife, spread the icing over the top of the cooled cake.
