Banana and passion fruit loaf

Prep Cook Serves Cost 20 min 50 min 8

About 70p a head

3 eggs

130g caster sugar 100g unsalted butter, melted

20ml oil

1 tsp vanilla bean paste

2 very ripe bananas (about 200-230g), peeled and mashed 190g plain flour 2 tsp baking powder A pinch of salt

For the icing

80g softened unsalted butter 140g icing sugar 120g cream cheese 3 ripe passion fruit, pulp and seeds scooped out

Heat the oven to 180C (160C fan)/ gas 4, and grease and line a 2lb (900g) loaf tin.

Put the eggs and sugar in a large bowl and beat with an electric whisk for one or two minutes, until thickened and pale. Mix in the melted butter, oil, vanilla and mashed banana. Stir in the dry ingredients, mix gently to combine, then pour the batter into the prepared tin.

Bake for 50-55 minutes, until a skewer inserted into the middle comes out clean, then remove and leave to cool completely while you make the topping.

Beat the butter for a minute or two, until creamy. Add the icing sugar and beat again until smooth and pale. Mix in the cream cheese, beating until it’s fully incorporated, then stir in half the passion fruit pulp and seeds. Spoon the icing on top of the cooled cake, swirl in the remaining passion fruit pulp, then slice and serve.