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As seen in Adelady magazine, issue 4 

Recipe :: Laura Bakhtiarian

A soul-warming classic, with a crisp and sweet surprise in every bite.

Time :: 1 hour
Serves :: 8

Photo :: Naomi Giatas


250g self-raising flour
55g plain flour
140g brown sugar
2 overripe medium bananas, mashed
2 eggs, lightly whisked
130ml milk of choice
1 tbsp vanilla paste 50g butter, melted
100g Australia’s Violet Crumble Cubes, roughly chopped (plus extra for garnish)

Cream Cheese Frosting
120g cream cheese, softened
60g butter, softened
1 tbsp vanilla paste
220g icing sugar


• Preheat oven to 180°C fan-forced.
• Lightly grease and line a cake tin (approximately 20cm) with baking paper.
• Sift the combined flours into a large bowl. Stir in the sugar and make a well in the centre.
• Add the mashed bananas, eggs, milk, vanilla paste, melted butter, and stir until well combined.
• Add the wet mixture to the dry flour mixture and stir until just combined.
• Add the roughly chopped Violet Crumble Cubes and stir to combine.
• Spoon the mixture into the prepared pan and smooth the surface.
• Bake for 45–50 minutes or until a skewer inserted into the centre comes out clean.
• Remove from oven and set aside to cool in the pan for 5 minutes. Turn cake onto a wire rack to cool completely.
• To make the frosting, beat the cream cheese, butter and vanilla paste in a bowl until thick and pale. Gradually add the icing sugar, until well combined. • Frost with the cream cheese mixture, then cut into slices and serve.

Photo :: Naomi Giatas

We used: Australia’s Violet Crumble Cubes

It’s the shatter that matters when it comes to Australia’s Violet Crumble, and this choc coated honeycomb never disappoints. Created in Australia over 100 years ago, you can find this crowd-pleaser in all supermarkets. Visit for more recipes.


Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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