Lower Fat Chocolate Banana Cake

A great way to use bananas which you might otherwise throw away. Also using skimmed milk and cocoa powder and no butter make this a lower in fat treat.

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   1 - preheat the oven to 160C (about 320F or gas mark 3). Grease a silicon cake tin (8in around is ideal) or line and grease your favourite cake tin.
   2 - sift flour, cocoa powder and brown sugar into a mixing bowl.
   3 - make a well in the middle of the mix and add the golden syrup, eggs, milk and oil, I tend to use an electric hand mixer. The resulting mix is quite sticky - you have been warned ,-)
   4 - mash the bananas (if they are small to medium, use a third banana) and stir it into the mixture until thoroughly combined... again, I use the hand mixer.
   5 - spoon mixture into your prepared tin/mould and bake for 60 to 75 minutes or until the cake springs bake when lightly pressed. The cake is still slightly gooey when warm so a skewer/knife will not come out clean so don't worry.
   6 - remove cake from mould/tin and allow to cool on a wire rack.
   
   Depending on how generous your slices, you should be able to get 12 slices from this cake easily.
   
   If you want extra decadence, dust with icing sugar or ice with a simple cocoa/icing sugar/water icing.