Chocolate Banana cake

Chocolate Banana Cake is a snap to put together. Fifteen minutes is about all you need. It is more like a quick bread in that you do not use a mixer, just two bowls. One for the dry ingredients and one for the wet ingredients. The two are then mixed together and you are done. The fat is in liquid form, which gives the cake a wonderful moist texture and tender crumb that keeps the cake soft even when refrigerated. As far as the type of oil to use in this cake, I like to use canola, but safflower, vegetable, or corn oils are also good.
This is for my daddy's birthday =D


Ingredients
For the cake:
400 grams granulated white sugar
245 grams all-purpose flour
75 grams unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
2 mashed ripe bananas
240 ml warm water
120 ml milk
120 ml oil
For banana cream:
juice of 1 lemon
1 large banana
1 tablespoon of corn starch
100 gr. white sugar
200 ml whipping cream
1 tablespoon butter

Preheat oven to 160° and grease a rectangular pan.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean.  
Remove from oven and let cool on a wire rack.
Slice the bananas into pieces and mix with the juice of a lemon to prevent the mixture does not tarnish.
 In a saucepan, melt a small knob of butter. Remove from heat and pour the smoothie of bananas, sugar and starch.
Put back on heat and stir for about 10 minutes and more until it reaches the desired consistency. Allow to cool. Whip the cream.
Add the white cream to the cream and mix thoroughly.
Spread on the cooled cake =D