Banana Cake with Chocolate Icing

This is one of Mary Whitmore’s most popular bakes for the Luing bakers; it is a moist and quite delicious cake that keeps well. Mary suggests freezing any overripe bananas (skin on; remove skin when almost thawed) and when you have three then you can make this cake.

I like to add half a teaspoon of freshly crushed cardamom to the cake batter, as the spice works so well with both banana and chocolate.