This is a recipe given to my by a friend, it's very easy to do and turns out perfectly every time. The bananas keep the cake moist and it's best to use very ripe or black bananas. I have made this cake mixture into a cake with butter icing sandwiched in the middle, cupcakes with butter icing on top and plain muffins. All 3 versions taste great and last about 3 days in an airtight container. I literally throw all the ingredients in to my food processor and mix.
Ingredients
275g (10oz) self raising flour
225g (8oz) caster sugar
170g (6oz) butter
85g (3oz) chocolate chips
3 eggs
2 large ripe bananas
1/2 tsp salt
1/2 tsp bicarbonate of soda
1/2 tsp vanilla extract
Bake at 160 degrees centigrade for approx 30 mins depending on your oven and whether you are cooking a large cake or muffins/cupcakes (cupcakes and muffins may be quicker). Check they are cooked by sticking a skewer in the middle, if it comes out clean they are cooked. If you are baking a large cake you will need 2 x 8" cake tins. Decorate as required. Yummy every time and a great way to use up over ripe bananas.
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