Rub some oil around the inside of two 20cm/8” deep cake tins or insert cake liners.
Sieve the self raising flour, chickpea (or gram) flour and cocoa into a bowl and mix well.
Put the sugar, oil, and banana into another bowl and beat until smooth.
Add the water and vanilla extract and beat together well.
Stir in the prepared flour mixture.
Divide the mixture between the prepared cake tins.
Bake for 25-30 minutes.
Turn the cakes out on to a wire rack to cool.
Put the butter into a bowl and beat it until it is light and fluffy.
Sieve the icing sugar and cocoa into the bowl and stir until incorporated.
Spread the filling over one sponge and place the other on top.
Sieve the icing sugar and cocoa into a bowl and stir to combine.
Add the milk and stir to make a paste.
Tip the icing onto the top of the cake and allow it to roll down the sides.
2 x 20cm/8” deep cake tins and 2 x mixing bowls
190˚C, Fan 170˚, 375˚F, Gas 5
Cake turned out really well; light yet firm enough to be used in a three layer cake. Best eaten on the day as began to dry out quickly. Tasted strongly of banana though so will try a flax egg next time in replacement or more cocoa. Thanks!
14 Aug 2020
Amazing recipe worked beautifully! The cake actually rose and didn’t then sink when cooking. Kids were delighted