- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In a small bowl, mash the bananas with a fork until smooth.
- In another bowl, combine the oil and sugar with an electric mixer. Add the eggs one at a time and mix until smooth. With the machine running on low speed, stir in the dry ingredients alternating with the milk and puréed bananas. Set aside a few chocolate chips to decorate the top of the cake, if desired. Stir the remaining chocolate chips into the batter. Spread the batter out in the prepared pan. Top with the reserved chocolate chips.
- Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes before unmoulding. Let cool completely on a wire rack, about 3 hours.
CHEF’S SECRET
You can never have enough recipes that use up overripe bananas.
Everybody loves banana cake, especially when it’s as simple to prepare as this one. Add a gourmet touch to this classic by incorporating chocolate chips.