- STEP 1
Preheat fan oven to 170 deg C, then grease a 9" spring-form round cake tin with a little margarine.
- STEP 2
Make the streusel topping by sifting the flour & ginger into a bowl then mix in the sugar & finish by rubbing in the margarine until the mixture resembles uneven, coarse crumbs of varying sizes. Set aside.
- STEP 3
To make the cake, sift the flours, cinnamon & salt into a bowl. Split the flour mix 50/50 into 2 bowls & into one, add the cocoa & mix well.
- STEP 4
In a separate bowl, place the margarine & sugar & beat with a wooden spoon until light & fluffy. Gradually beat in the eggs to avoid splitting (if it does add a tbsp of the flour mixture) & divide the mixture into two separate bowls. Into one bowl gradually fold in the white flour mixture & into the other bowl fold in the cocoa flour mix. Mix both with the milk.
- STEP 5
Mash the bananas in a small bowl with a fork. Spoon the two contrasting cake mixtures alternately into the prepared tin, swirl with a skewer to give the marbling effect & level. Cover with the mashed bananas & scatter over the raisins. Then evenly sprinkle over the streusel topping crumb mixture.
- STEP 6
Bake in the centre of the preheated oven for 1 hour or until firm to the touch with a crunchy golden top ( & a skewer pulls out clean). Leave to cool in the tin before opening the side. Dust the cake with icing sugar before serving.
- STEP 7
Delicious served slightly warm with vanilla ice-cream for an indulgent treat!