3/4 c. butter
2 eggs
1 c. mashed ripe bananas
2 c. all purpose flour
1/4 tsp. salt
2 c. brown sugar, packed
1 tsp. vanilla
3 squares (3 oz.) unsweetened chocolate
1 tsp. baking powder
2 tbsp. cold water

CHOCOLATE BANANA FROSTING: Melt and cool 3 squares unsweetened chocolate. Cream together 1/4 cup butter and 2 cups powdered sugar. Stir in 1/3 cup mashed banana. Add 1/2 teaspoon vanilla and 1 to 2 tablespoons milk or enough to make frosting of spreading consistency.

Cream butter and brown sugar until well blended. Beat in eggs, vanilla and banana. Then add chocolate and beat well. Mix flour, baking soda and salt. Add to mixture with the water. Mix well, then turn into 2 greased and lightly floured 9" layer cake pans. Bake at 350 degrees for 30 to 35 minutes or until pick inserted in center comes out clean. Let stand on wire rack for about 5 minutes. Then turn out on racks, turn right side up and cool. Put layers together. Spread top and sides of cake with frosting. Garnish with sliced bananas and almonds, if desired.