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Preheat oven to 350 degrees F.
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Grease two 9 inch cake pans well and dust with cocoa. (Or you can line the pans with parchment paper after greasing them.)
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Sift together the flour, cocoa, salt, baking powder and baking soda. Set aside.
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Cream together the butter, sugar and vanilla until light and fluffy.
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Add the eggs, one at a time, beating well after each addition.
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Mix in the banana and vegetable oil.
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Mix together the lemon juice and milk to sour it.
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Fold in the dry ingredients alternately with the soured milk beginning and ending with the dry ingredients. I add the dry ingredients in 3 portions and the soured milk in 2 portions.
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Divide the batter evenly between the two prepared pans and bake for 35-45 minutes or until a wooden toothpick inserted into the center of the cakes comes out clean.
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Cool completely on a wire rack before icin