Ingredients Nutrition
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
Step 1
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.
Step 2
Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
Step 3
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.
Step 4
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.
