Choc Banana Cake with Caramel Spice Frosting

For the cake:

50g butter, at room temperature 

3/4 of  a cup of sugar  
2 over ripe large banana's

1 egg
1/3 cup milk
1 3/4 cup self-raising flour
1/4 cup cocoa, sifted
3 teaspoons Dutch Ground cinnamon 
1/2 cup dark choc bits
Notes For Cake:
  I love cinnamon  and the flavour may be to much for some so just add a little less if you just want a subtle hint of it.
  Chopped walnuts would be an excellent addition to this recipe.( I love them but am not allowed to eat them)
  For  more of a banana flavour  use three instead of 2 in the mix

For the caramel frosting:

200g butter, at room temperature
1/2 cup firmly packed dark brown sugar
1 teaspoon Dutch Cinnamon Ground
3 teaspoons milk
 Note for frosting:
( I only used about 100g of butter and a packed 1/3  cup of the brown sugar) it was  enough frosting for the loaf

What to Do: 

1. Preheat oven to 180C/160C fan forced. Grease and line base and sides of a cake tin or loaf pan or cake tin, (I just used my pyrex  deep meatloaf dish)
2. Step 2
   Beat butter and sugar together until pale and creamy. Add banana, egg and milk. Beat together until well combined. Add flour, cocoa, cinnamon and choc chips stir until well combined. Spoon into prepared pan and level top.
3. Step 3
   Bake for 45 minutes or until a skewer inserted at centre comes out clean and top is golden brown. If cake is browning too quickly in oven, cover loosely with foil. Stand for 5 minutes in pan, then transfer cake to a wire rack to cool.
4. Step 4
   Meanwhile, make caramel frosting by beating the butter, sugar and cinnamon together until light brown and very fluffy. Beat in milk until well combined.
5. Step 5
   Spread top of cooled cake with caramel frosting. Slice and serve.
   

   

   Choc Banana Cake with Caramel Spice Frosting

   

   Choc Banana Cake with Caramel Spice Frosting