2 med. extra ripe bananas, peeled
1 tsp. instant dry coffee
1 1/4 c. flour
1/3 c. sugar
1/4 c. cornstarch
3 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 egg, lightly beaten
2/3 c. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla extract

SILKY MOCHA FROSTING:

3 tbsp. butter
1 1/2 c. sifted powdered sugar
2 tbsp. cocoa
1 tsp. instant dry coffee
2 tbsp. milk
1/2 tsp. vanilla extract

Slice bananas into blender; whip until smooth (1 cup). Stir coffee into pureed bananas. In a 9 inch square pan, combine flour, sugar, cornstarch, cocoa, soda, and salt; blend well with a fork. Make well in center of dry ingredients; add banana mixture, egg, oil, vinegar, and vanilla. Stir in dry mixture with a fork until well blended. Bake in 350 degree oven 30 minutes. Cool completely. Spread with silky mocha frosting.

SILKY MOCHA FROSTING:

Combine butter, powdered sugar, cocoa, and instant dry coffee until well blended. Add milk and vanilla. Beat until smooth.