Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients:
2 cups self-raising flour
1/4 cup cocoa
1 cup caster sugar
1/4 teaspoon bicarbonate of soda
2 eggs
3/4 cup boiling water
1teaspoon imitation vanilla essence
2 bananas, peeled and roughly broken (Note: I used 5 bananas to make the cake)
Icing:
100 g cream cheese
1/2 cup icing sugar
1 tablespoon hot milk
1 tablespoon cocoa
Procedure:
1) Preheat oven to 180°C. Brush 8" x 4" x 4" tin with butter or you can just cut a grease paper and fir it in nicely.
2)Place dry ingredients into food-processor bowl. Add eggs, water, vanilla essence and banana. Using the pulse action, process 15 seconds or until mixture is smooth.
3) Spoon mixture into prepared tins; smooth surfaces. Bake for 50 minutes or until skewer comes out clean when inserted in centre.
4) Stand cakes in tines 10 minutes before turning on to wire rack to cool.
5) To make the icing;: beat cream cheese and icing sugar with electric beaters in small mixer bowl until smooth and creamy. Add milk and cocoa; beat until well combined. Spread evenly over the cake using a palette knife or you can cut the cake into half and just spread the icing on it, that's what I did anyway.
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