Delicious, moist cake. I also added a couple of tablespoons of natural yoghurt and used skim milk instead of buttermilk, as I didn't have any. Gently folded the liquid into the dry ingredients, being careful not to over mix. Husband/kids loved it!!! Definitely will bake again. soft and chocolatey, will make again. Do not cook for 40 minutes. 20-25minutes in a square pan is enough. I halved the sugar and it's just right. Will also halve the cocoa next time. Super easy just like muffins (wet ingredients added to dry), and I may well try it in a muffin tray next time and cook 15-20 minutes.
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| Delicious, Moist Cake, Banana Chocolate Cake |
Ingredients
- 1 1/2 cups wholemeal self-raising flour
- 3/4 cup self-raising flour
- 2/3 cup cocoa powder
- 1/2 teaspoon bicarbonate of soda
- 1 cup caster sugar
- 2 eggs, lightly beaten
- 2 large, over-ripe bananas, mashed (see note)
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
Icing
- 1 1/2 cups icing sugar mixture
- 1 tablespoon cocoa powder
- 2 to 3 tablespoons milk, warmed
Method
- Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
- Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
- Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
- Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets. Serve.
Really good but I had to alter the ingredients a little, because of all of the comments on the dryness. I added an extra egg, an extra banana, banana milk instead of the buttermilk and used buckwheat flour instead of wholemeal and self raising flour.
Won't be making this again. I made two, one in a fluted ring pan and one in a bread loaf tin. The ring one turned out especially dry and crumbly. I was a bit embarassed to have brought it to a bbq last night. Tried the loaf shaped one today and it was a bit better but since the recipe is for a ring I will rate it low.
