Pearnana tea cake

This cake came about from some sad looking bananas and pears in my fruit bowl. I wasn’t sure if it would be too sloppy with so much fruit but it held its own and was a lovely moist, delicious cake. You don’t have to frost it but I was feeling particularly decadent! You could try it with apples or plums or whatever you find in the fruit bowl. Enjoy with a cuppa!


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 3 tbsp sour cream
  • 2 bananas, mashed
  • 1 tsp vanilla
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 pears, cored and chopped
  • 1/2 cup chopped walnuts
Chocolate frosting
  • 150g icing sugar, sifted
  • 50g unsalted butter, at room temperature
  • 20g cocoa powder, sifted
  • 20ml milk


  1. Preheat oven to 170C and grease loaf tin.
  2. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla.
  3. In a separate bowl, combine flour, baking powder, baking soda and cinnamon. Gradually add to butter mixture. Gently stir in pears and nuts.
  4. Spoon into loaf pan and bake for 1 hour.
  5. To make the frosting beat the icing sugar, butter and cocoa powder with an electric whisk on a medium speed until the mixture comes together.
  6. Turn the mixer down to a slow speed and add the milk then turn the mixer to a high speed and beat until frosting is light and fluffy – about 5 minutes.
  7. Allow the cake to cool then smooth on the frosting.