Method
Preheat the oven to 180ºC. Grease and line a 20cm round cake tin.
In a stand mixer or large bowl, beat together the softened butter and sugars for a few minutes until light and creamy. Add the eggs one at a time, scrape down the sides and base of the bowl between each.
In a bowl or jug, mix together the milk and lemon juice, set aside for 5 minutes.
Sift the dry ingredients into the cake batter and briefly mix.
Add the milk and mashed bananas and mix until combined.
Pour the batter into the cake tin and bake for 45-48 minutes, test by poking a skewer into the center of the cake, if it comes out clean, the cake is cooked through.
Leave the cake to cool in the tin for 5 minutes then transfer to a wire cooling rack.
Once the cake is completely cool, place the avocado flesh in a bowl of a stand mixer or food processor. Beat the avocados with a paddle attachment or blitz until completely smooth.
Melt the chocolate in a bowl over a pot of simmering water, leave to cool for a few minutes.
Add the melted chocolate to the avocados and sift in the remaining ingredients. Beat again until smooth.
Spoon the icing onto the cake and use the back of the spoon to smooth out and create swirls.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz