Banana And Passionfruit Butter Recipes

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BANANA AND PASSIONFRUIT BUTTER



Banana and Passionfruit Butter image

Make and share this Banana and Passionfruit Butter recipe from Food.com.

Provided by AlainaF

Categories     Australian

Time 25m

Yield 2 jars

Number Of Ingredients 8

2 medium bananas, peeled
2 passion fruit
2 lemons, grated rind and juice
250 g butter (8 oz.)
1/3 cup sugar
1/4 teaspoon salt
2 egg yolks, beaten
1/4 cup orange liqueur

Steps:

  • Mash the bananas.
  • Halve the passionfruit and scoop out the pulp.
  • Place all the ingredients into the top of a double broiler saucepan and cook over a medium heat, stirring or whisking until thickened.
  • Bottle in sterilized jars and seal.

Nutrition Facts : Calories 1208.3, Fat 105.5, SaturatedFat 65.5, Cholesterol 433.1, Sodium 1192.9, Carbohydrate 70.5, Fiber 6.6, Sugar 51.3, Protein 5.8

BANANA SHEET CAKE WITH PASSION-FRUIT FROSTING



Banana Sheet Cake with Passion-Fruit Frosting image

This banana-and-passion-fruit creation takes you to the tropics by way of Italy, where the vine-ripened fruit is used in sodas and all kinds of desserts. About a cup of mashed ripe banana adds moisture to the cake, while passion-fruit juice goes into the cream-cheese frosting for a fresh and naturally tart flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 15

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 2/3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
3 medium ripe bananas, well mashed (1 cup)
1/2 teaspoon ground cinnamon
2 teaspoons pure vanilla paste or extract
3/4 cup sour cream, room temperature
1 pound cream cheese, room temperature
4 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1/4 cup fresh passion-fruit juice (from 4 to 5), plus pulp for serving

Steps:

  • Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
  • Whisk together flour, baking powder, baking soda, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter, bananas, cinnamon, and vanilla; beat to combine. Add sour cream; beat until smooth.
  • Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
  • Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
  • Frosting: Beat together cream cheese, butter, confectioners' sugar, and passion-fruit juice on medium-high speed until smooth and fluffy, about 5 minutes. Spread over top of cake; drizzle with passion-fruit pulp. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

PASSIONFRUIT BUTTER



Passionfruit Butter image

Handwritten for my grandmother by her friend Alice, dated as 1959. Original recipe does not give yeild amount, so I am guessing. Use passionfruit butter the same as lemon butter on toast or to fill tartlets. Keep in the fridge for up to 2 weeks.

Provided by cookingpompom

Categories     Healthy

Time 15m

Yield 1 cup

Number Of Ingredients 4

1/2 cup fresh passion fruit pulp, keep the seeds in
2 tablespoons butter, melted
2 eggs
8 ounces white sugar

Steps:

  • Mix all the ingredients together in a glass bowl.
  • Place bowl over a pot of boiling water, but don't let the base touch the water.
  • Stir constantly until a thick custard like consistancy is reached.
  • Let cool and place in a container, or place in hot steralised jars for longer shelf life.

Nutrition Facts : Calories 1338.8, Fat 33.4, SaturatedFat 17.8, Cholesterol 433.1, Sodium 380.1, Carbohydrate 255.1, Fiber 12.3, Sugar 239.9, Protein 15.4

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