5 pieces of slightly over-ripe bananas (mashed well)
1 tsp banana/vanilla essence
5 tbsp milk
227g unsalted butter (i use SCS brand), softened
200g caster sugar
4 large eggs (broken into a bowl)
Chocolate chips (250g packet)
(Optional) Cinnamon sugar to sprinkle
(Dusting) Icing sugar
Preheat oven to 170°C. Postion a rack in the centre of the oven.
Grease a cake tin or loaf tin. Dust it with flour. (I use cute cake liners from Daiso, however they have sold out recently)
(Flour mixture) Sift the flour, baking soda & powder, and salt in a bowl. Mix and set aside.
(Banana mixture) In a separate bowl, mix the mashed bananas, essence & milk. Set aside. (the batter may look a bit unappealing due to the over-ripe bananas, but it'd taste good!)
With an electric mixer (i use hand-held mixer), pulse the butter at medium speed till creamy.
Gradually add in the sugar. Beat until light, about 3-4 minutes.
Reduce the speed to low and add in the eggs one at a time. (Mom's advice is always to break each egg into a clean bowl to ensure it has not gone bad, before adding it to the batter)
Now prepare to add the (flour mixture in 3 additions) and (banana mixture in 2 additions) to the batter, alternating the mixtures. This ensures the batter does not get too wet/dry when we mix.
Finally, add in as much chocolate chips as you want. I use about two thirds of a 250g packet. (Note: my MIL does not like it this sweet but the rest of the clan loves it!)
Pour the batter into the cake liner/tin. (Any excess batter can be filled into cupcake liners, baked for 30 minutes).
Optional: Pour some cinnamon sugar over the batter if you like, for that secret taste.
Bake the cake for 60 minutes. Always use a cake tester / long toothpick, to check the doneness. (Because we used so much chocolate chips, the cake would be very very slightly moist. That's when it should be done)
Place the cake tin on a wire rack, let it cool slightly before taking it out. Once not too warm, sprinkle some icing sugar over and serve.
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