Ingredients
4 ripe bananas
150g of wholewheat flour
50g of cornmeal
2 teaspoons of baking powder
25g date sugar
100g desiccated coconut
1/4 cup of soy milk
4 tablespoons of oil (I use melted coconut)
2 tablespoons of cocoa powder

Method
Pre-heat the oven to 350F
Grease and line an 8 inch cake tin.
Mash three of the bananas in a bowl then add the rest of the ingredients except the cocoa powder and mix everything together. You may need to add more soy milk to create a soft dropping consistency. Separate half the mixture into another bowl and add the cocoa powder and mix it together. Layer the cake mixture into the cake tin. Use a knife to gently swirl them gently together. Peel the remaining banana and halve length ways to use to decorate the top of the cake. Bake for about 40 minutes until a toothpick comes out clean.