metal or silicone bundt tin, 2 x mixing bowls and saucepan

BANANA BUNDT CAKE
2 ripe bananas
100g butter
100g soft brown sugar
1 tsp vanilla extract
2 eggs
200g FREEE Gluten Free Self Raising White Flour
oil, for tin

FUDGE ICING
75g butter
75g brown sugar
50g double cream

180°C, Fan 160°C, 350°F, Gas 4

Banana Cake

1. Pre-heat the oven.
2. Rub some oil around the inside of a metal bundt tin or silicone mould.
3. Peel and mash the bananas on a plate.
4. Chop the butter into cubes and put them into a mixing bowl.
5. Add the sugar and beat together until smooth.
6. Add the mashed banana and vanilla extract and beat again.
7. Break the eggs into the bowl, one at a time, ensuring each is well incorporated before adding the next.
8. Sieve the flour into the bowl and stir the mixture.
9. Tip the mixture into the metal tin or silicone mould and smooth the top.
10. Bake in the metal bundt tin for 50-55 minutes, in silicone for 45-50 minutes or until the sponge springs back when touched.
11. Cool the cake in its tin for 40 minutes before carefully turning it out onto a wire rack to finish cooling.

Fudge Icing

1. Chop the butter into cubes and put them into a saucepan.
2. Add the sugar and cream.
3. Put the pan over a gentle heat and stir to make a smooth sauce.
4. Remove the pan from the heat.
5. Stir as the icing cools and thickens slightly.
6. Gently pour the icing over the top of the cold bundt cake allowing it to run down the sides.
7. Allow the icing to set and store in a tin until ready to serve.