Banana Chocolate Cake

Serves: 8

Source: Online Quilt Magazine — October 2014


  • 1½ cups wholemeal self-raising flour
  • ¾ cup self-raising flour
  • 2/3 cup cocoa powder
  • ½ teaspoon bicarbonate of soda
  • 1 cup caster (fine white) sugar
  • 2 eggs, lightly beaten
  • 2 large, over-ripe bananas, mashed (1 cup)
  • ¾ cup buttermilk
  • ½ cup vegetable oil


  • 1½ cups icing sugar mixture
  • 1 tablespoon cocoa powder
  • 2 to 3 tablespoons milk, warmed


  1. Preheat oven to 180°C/350°F. Lightly grease an 8-cup capacity, 24cm/9–10 inch 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 40–45 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.


18th February 2015 (Added)