By now you may have noticed I have a bit of a thing for chocolate, and for bananas.
In this recipe two of my favourite ingredients have been combined to make an simple, moist chocolate banana cake.
Chocolate Banana Cake
1 1/2 cups plain wholemeal flour
3/4 cup self-raising flour
2/3 cup cocoa powder
1/2 teaspoon bicarbonate of soda
2 teaspoons baking powder
1 cup caster sugar
2 eggs, lightly beaten
2 large overripe bananas, mashed
3/4 cup buttermilk
1/2 cup vegetable oil
1 1/2 cups icing sugar
1 tablespoon cocoa powder
2 tablespoons milk, warmed
Preheat oven to 180C. Lightly grease an 8-cup capacity, 24cm fluted ring tin.
Sift flours, cocoa, bicarbonate soda and baking powder into a large bowl. Add husks from the sieve. Add sugar and stir to combine. Make a well in the centre.
Combine eggs, banana, buttermilk and oil in a jug. Pour into the well in the dry ingredients.
Stir to combine.
Spoon cake mixture into prepared tin and smooth the surface.
Bake for 40 – 45 minutes or until a skewer inserted into the centre comes out clean. Leave cake in the tin for 5 minutes. Turn out onto a wire rack to cool.
To make the icing:
Sift icing and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth.
Pour icing over the cooled cake. Using a flat-bladed knife/spatula, spread over top. Allow icing to run down the sides. Stand for 20 minutes or until icing sets.