I have mentioned this cake a few times in my New Zealand Woman's Weekly column and it is also included in my last novel, On Top of Everything, which you can feel free to buy or get from the library (if you are from New Zealand). Otherwise here it is right here:
Lake Hayes A&P Show Award Winning Chocolate Banana and Raspberry Cake
1 ¾ cups flour
100g white sugar
50g light brown sugar
1tsp baking powder
1tsp baking soda
1/4 teaspoon salt
150g dark chocolate, chopped
3 large eggs, lightly beaten
120g unsalted butter, melted and cooled
3 very ripe large bananas, mashed well
1 cup raspberries
Preheat oven to 180 degrees Celsius and place the oven rack in the middle of the oven. Butter or spray a medium sized cake tin.
In a large bowl, combine the flour, sugars, baking powder, soda, salt, and chopped chocolate. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs and melted butter. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients until just combined and batter is thick and chunky. Add raspberries and spoon the batter into the prepared tin.
Bake about one hour or longer until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove from tin.
Let cool and ice.
250g dark chocolate
1 cup sour cream (I use lite although Lord knows why!)
2/3 tsp vanilla extract
Melt chocolate in a double boiler or a large metal bowl set over a saucepan of simmering water, stirring occasionally. Remove bowl from heat, then whisk in sour cream and vanilla. Cool to room temperature, stirring occasionally. If icing does become stiff, reheat over simmering water, then cool and try again. Spread over cake and top with a layer of fresh raspberries.