3 over ripe bananas
200g plain flour
50g dessicated coconut
125g dark brown sugar
75g unsalted butter, softened
50g double cream
1 tsp baking powder
1 tsp cinammon
1 tsp mixed spice
4 tbsps milk
115g unsalted butter
115g icing sugar
150g dark chocolate
3 tbsps milk
Cream butter and sugar until pale and fluffy and add the cream.
Beat the eggs slowly into the butter-sugar-cream mixture.
Mash the banana and add to the mixture, beating until you have a smooth consitency.
Fold in all the dry ingredients until just mixed.
Then, add the milk so that the mixture is a bit thinner.
In a lined cake tin, pour the mixture and bake in the preheated oven for 50 minutes (or until cooked.
When the mixture is cooked, turn onto a wire rack to cool.
As soon as your cake is about room temperature (BUT NOT HOT), you can make the butter icing.
In a bain marie, melt the chocolate.
In another bowl, cream together the butter and icing sugar until pale and fluffy.
Add the vanilla extract to the chocolate and beat in the butter-sugar paste until it is all mixed.
Beat in the 3 tbsps of milk so you have a smoother consistency, and then spread over the cake.
Leave the cake in the fridge so that the icing can set and firm up.
Serve with a banana or coffee milkshake.
Beat the eggs in slowly because you don't want the mixture to curdle.
Do not overmix your cake mixture because then it will be dry when cooked.