Banana Cake With Passion Fruit Drizzle - cooking recipe

Ingredients

125 g butter, softened
100 g brown sugar
100 g caster sugar
2 None medium eggs
1 tsp vanilla extract
40 g self-raising flour
1/2 tsp bicarbonate of soda
60 ml semi-skimmed milk
170 g over-ripe banana, mashed
80 g icing sugar
2 tbsp passion fruit pulp

Preparation

Preheat the oven to 180\u00b0C/160\u00b0C fan/gas 4. Lightly grease a 24cm bundt tin and dust with flour, tapping out excess.
In a large bowl, using an electric mixer, beat butter, caster sugar and brown sugar together, until pale and creamy. Add eggs, one at time, beating well after each addition. Beat in vanilla.
Lightly fold in sifted flour and soda, alternating with milk. Fold in banana. Pour into pan. Smooth.
Bake 35-40 mins, until cooked when tested with a skewer. Cool in pan 5 mins. Turn out onto a wire rack, right side up. Allow to cool completely.
To make icing: sift icing sugar into a small heatproof bowl. Using a wooden spoon, gradually stir in enough passion fruit pulp to make a thick paste. Place bowl over a saucepan of gently simmering water. Stir until icing reaches a pouring consistency. Drizzle warm icing over cake. Serve immediately.