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
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.
2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
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.
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.
