2 cup self rising flour
3 tablespoons low-fat cocoa powder
2/3 cup light brown sugar
2 table spoons malt extract
2 tablespoons golden syrup or light corn syrup
4 tablespoon skim milk
4 tablespoon sunflower oil
2 large ripe bananas
2 cups confectionary sugar, sifted
7 teaspoon low-fat cocoa powder, sifted
1-2 tablespoons warm water
Note: Preheat the oven to 325 F . Grease and line a deep round 8 inch cake pan.
a. sift the flour into a mixing bowl with the cocoa. stir in the sugar.
b. make a well in the center and add the malt extract, syrup, egg, milk and oil. Mash the bananas thoroughly and stir them into the mixture until thoroughly combined.
c. pour the cake mixture into the prepared pan and bake 1-1 1/4 hours, or until the center of the cake springs back when lightly pressed.
d. remove the cake from the pan and leave on a wire rack to cool.
e. Reserve 1/3 cup confectionary sugar and 1 teaspoon cocoa powder. Make a dark icing by beating the remaining sugar
and cocoa powder with enough of the warm water to making a thick icing. Pour it over the top of the cake and spread evenly.
Serves 8 person