Banana Malt Cake with Milk Chocolate Icing

I had this bag of malt powder for a little while, I kept shoving it further and further back in the cupboard, ignoring it, afraid of it, unsure what to do.

The deal is, with malt, that you replace about 1/3 of the weight of the flour in your recipe, for the same amount of malt. Strangely, the flavour of the banana, and the flavour of the malt resemble eachother a lot, resulting in a cake that tastes like malty banana, or banana-ey malt.