When you want a chocolate and banana hit - have both in your cake!

2 c flour
1 tsp baking powder
3 tbsp cocoa
3/4 c rice syrup
2 tbsp molasses
2 eggs OR 2 flaxseed eggs (4 tbsp flaxseed mixed with 8 tbsp water)
1/4 c non-dairy milk
1/4 c vegetable oil
2 ripe bananas, mashed

For the icing:
125g dark chocolate
1 c coconut cream

50g white chocolate
1/4 c coconut cream

Preheat oven to 180C. Line a loaf tin or 20 round cake tin with baking paper.
Sift flour, baking powder and cocoa in a large bowl.
In another bowl mix the rice syrup, molasses, eggs/flaxseed eggs, milk, oil. Pour into the flour mixture and mix to combine. Add banana and fully combine.
Pour into your cake tin and bake around 45-60 min, depending on the size of your tin. Rotate tin halfway and cover with foil if top is browning.
Remove the cake from the tin onto a wire rack to cool.
Make the two icings by heating up the coconut cream in a small bowl in the microwave or in a saucepan over low heat. Stir in the chocolate until smooth and refrigerate until firm. Repeat for the other chocolate.
Ice cake with chocolate icing when cooled completely then drizzle or pipe over with the white chocolate icing.