Chocolate Banana Bread, Using Half the Fat
125g Margarine or butter if you prefer
125g California Prunes
170g Soft brown Sugar
4 Large free range eggs
2 frozen banana
230g Self raising flour
25g Cocoa powder
For the icing
80g Icing sugar
1 tbsp cocoa powder
1 Satsuma or small orange
Place the butter, Sugar and California Prunes into an electric blender and mix together until the prunes have incorporated and become one texture.
Add the frozen peeled bananas and mix together.
Add the eggs one at a time, making sure you mix well in-between each egg being added.
Fold in the flour and cocoa powder, before pouring into a 2lb loaf tin.
Bake in a pre heated oven 170c for 30-35 minutes.
When the cake is baked remove from the oven and leave to cool for 20 minutes, before turning out.
Mix the icing sugar, cocoa powder and a couple of tablespoons of the juice from the orange to make a simple icing.
Pour the icing over the top of the cake and leave to set, or just tuck in!