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1
Preheat oven to 180 degrees Celcius.
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2
Grease and place grease-proof paper in one 13 x 9 inch baking pan.
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3
Melt the chocolate in a double boiler or use a small dish standing in a saucepan of boiling water that comes half way up the sides on low heat.
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4
Mash the bananas on a plate.
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5
In a large bowl mix together flour, sugar, cocoa, baking soda, salt and baking powder.
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6
In a separate bowl mix together milk, eggs, coffee (2 tsps to one measuring cup of boiling water, don't use your favourite coffee cup !), oil, vanilla and cider vinegar.
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7
Add the milk mixture, the mashed banana and the melted chocolate to the flour mixuture stirring thouroughly with a wooden spoon until combined. The batter will be thin.
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8
Pour into prepared pan.
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9
Bake until top of cake springs back when pressed and cake tester inserted comes out clean. (About 35 - 40 minutes.).
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10
Let cool then turn out onto wire rack.
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11
Delicate Lime Toffee Sauce.
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12
Put water and extra sugar in saucepan and melt on a low heat.
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13
Turn heat up to medium and cook until sugar reaches soft crack stage. (drip a little of syrup into cold water, if it sets firmly but doesn't quite break with a snap its ready) (About 5 - 6 minutes).
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14
Stir in the lime juice and cook for 30 seconds to 1 minute then remove from heat.
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15
To serve cut cake into 4 inch squares, one per person. Place on dessert plate with one rolled scoop of vanilla icecream. Pour a little lime sauce over icecream and half of the slice of cake. Decorate with lime zest to garnish.
