These are notes for me so that I will never, never loose this wonderful recipe. I ran into this “UBC cake” which stands for Ultimate Banana & Chocolate cake. I tried this last month in my tin pans, in my toaster oven. They came out unbelievably good! That was the best banana bread I ever had. DS and DD absolutely loved them. This week, when I was at Macy’s, I saw Martha Stewart’s brand new bundt pan and I could not resist buying it. I wanted a bundt pan for years now but never bought it – simply did not want to accumulate things which lead to clutter later, because I don’t use them very often. This banana bread made me buy this bundt pan. I am making some adjustments to the original recipe to suit our taste so that I will never make the same mistakes I made this evening baking the bundt.
3 really ripe bananas, mashed
2 large eggs
1 1/2 c flour
3/4 c sugar (can even try 1/2 c) 1 cup sugar
1 t baking soda
1 t vanilla
1 T cinnamon
1 c chocolate chips
1. Mix bananas with eggs and stir well. Add flour, sugar, soda, vanilla, and cinnamon and mix well. It should be easy dropping (almost flowing) consistency.
2. Add chocolate chips into the batter.
3. Pour batter into bundt or tube pan.
4. For tin square pan, bake at 375 for 40 minutes or until a toothpick inserted into cake comes out clean. But, if using nonstick, bake at 350 for 35 minutes.
Tastes best when frozen.
