This recipe is adapted from a very old very generic cookbook i have called 500 fabulous bakes and cakes. This has the amazingnes of only having 4 tablepsoons of oil in it and I would definatley get 8- 10 slices out of it
The orignal recipe calls for 2 eggs but these are really not needed as the bananas have the same effect of an egg. I simply add a couple more tablespoons of milk to accomodate for the wetness of the egg. Now if you want to add more cooca powder do it! But bare in mind cocoa powder has a drying effect upon the cake so you may wish to add some more soya milk. I often add more than 2 bananas but then add more cooca for balance.
2 cups self raising flour
1 teaspoon baking powder
4 tablepsoon fat reduced cocoa powder
1/2 cup light brown sugar
2 tablespoons golden syrup
8 tablespoons soya milk (or any other milk)
4 tablespoons sunflower oil
1 teapsoon vanilla extract
2 large ripe bananas
preheat your oven to gas mark 3.
In a large bowl mash together the bananas with the oil and 4 tablespoons of the milk and the vanilla extract. I am a lazy lady and use my hand imersion blender.
Sift the flour, baking powder and cocoa powder into a bowl stir in the brown sugar. Make a well in the centre of the dry ingredients and pour in the banana/oil/milk combination. on top of those wet ingredients add the golden syrup and the remaining 4 tablespoons of milk.
Now if the dough looks a little too stiff add some more milk. You want a thick stodgey but pourable mixture consistency.
Pour into an 9 inch but quite deep cake tin sprayed with low fat cooking spray or greased/ lined ( i use a round really large but deep silicone bakeware, this produces a larger cake which with not so deep slices but i like it that way)
Bang it in the oven for roughly 1 hour to 1+ 1/4 hours until a toothpick or wooden skewer comes out clean when pushed into the centre of the cake.
Let it cool thoroughly and if you not dieting consider pouring melted chocolate over it when it is fully cold.