Banana Chocolate Chip Cake
1/2 c. shortening (I use butter)
1 1/2 c. sugar
3 bananas (you can mash ahead of mixing if you'd like)
1 t. vanilla
2 c. flour
1 t. baking soda
3/4 t. salt
1/2 c. buttermilk (or sour milk -- just add 1/2 t. vinegar to milk and let it sit)
12 oz of chips (I'll sometimes use a combo of chocolate, peanut butter, butterscotch or toffee)
Cream the butter and shortening in ONE bowl. Add the eggs one at a time. Beat well after each addition. Add the bananas to the bowl. (I rarely mash them first. I let the mixer do it for me) Add the vanilla. I add 2/3 c. flour, the salt and soda and blend. Then half the milk. Then 2/3 c. flour, and then the rest of the milk. Then I add the last bit of flour. ONE bowl. I throw in any combination of chips. To keep them from sinking, you can add them when you add the last bit of flour. It coats them a little.
350 degree oven. Greased 13 x 9. Pour it in. Bake for 25-30 minutes. Baking time really depends on the size of your bananas. Watch for the top to be a really nice golden brown. I will occasionally frost this cake, but mostly I just eat it out of the pan.
This version has chocolate and butterscotch chips. It's so moist that it needs to be eaten with a fork. Or, you could just lick your fingers. A lot.
See the knife just waiting in the pan? That's so I can cut off little pieces every time I walk by. If I don't have a big piece, there are no calories.
Here's a profile picture. You can see the butterscotch and chocolate chips. Mmmmm.
And another close up. The edges get all brown and caramely. Mmmmmm.
So give this one a whirl. You won't regret it! Well, maybe your hips will.....