Banana Cake
(yield one 7-inch round cake)



Ingredients

3/4 cup self-rising flour
1/2 tsp baking soda
1/4 cup vanilla castor sugar (If you won't be frosting the cake, use 6 tbsp)
1/4 cup canola oil
1 large egg, beaten
1-2 bananas, mashed

Sift together the flour and baking soda, like 10cm off the bowl to aerate it. Add in the sugar and briefly whisk to combine. In a 1 cup capacity measuring cup, pour in the oil and egg. Top up with mashed bananas to come up to one cup full. Pour that into the flour mixture and whisk until combined. Pour into a well greased 7'' round baking tin (you can line them if you want but I have no problem releasing them from the pan) and bake it in a preheated oven of 160°C for 20 to 30 mins or until golden brown. Run a skewer through the centre of the cake. If it comes out clean, it's done.

Repeat the above recipe again to yield two layer. If you have only one pan, I'd recommend you don;t double the above recipe and leave the batter to stand while you're baking the first layer. The recipe contains baking soda and if you let it stand, you'll get banana hive cake instead. It's gonna be holey and won't look good.

Frosting

10 tbsp smooth peanut butter
1/2 cup icing sugar, sifted
100g dark chocolate
1 tbsp dark cocoa powder,sifted (use good quality one please)

Combine everything in a large bowl and place it over a double boiler. Whisk until well-combined and very smooth. Cool to room temperature and frost the cake.