In a mixing bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt.
In a separate bowl, whisk bananas, eggs, oil, milk, water and vanilla.
Add wet to dry and stir until just combined.
Pour batter into a greased and floured cake pan.
Bake for 35-40 minutes or until a wooden pick comes out clean.
Allow to cool before removing from pan. Finish cooled cake with chocolate glaze topping, if desired Topping- 1.5 cups pure icing sugar 1/2 medium over ripe (approx. 1/4 cup) banana, mashed 1 tablespoon soft butter 1/2 teaspoon vanilla essenceCombine all ingredients in a bowl and stir until icing is spreadable.
Add more sugar if necessary to thicken. Spread icing over cold cake immediately.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.