Banana Chocolate Chip Cake

This recipe comes courtesy of my sister in law Maura.  I usually find banana cake or banana bread to be a little dense and soggy this is both moist and flavourful and has a little welcome surprise in its belly.  This makes two loaves (one for now and one for the freezer).

28/6/15 I have used exactly this recipe to make muffins and they are divine! The great thing about them is that you can bake a big batch and freeze the individual muffins so that there is always something in the house when you have surprise visitors or when you fancy something sweet.

225g butter/marg

350g caster sugar

* Cream these together*

Add in:

2 eggs

1 cup sour cream (fresh is ok if using self raising flour)

3 or 4 ripe bananas

2 tsp baking powder

2 tsp bread soda

pinch salt (I never use this)

1 tsp vanilla essence

525g plain flour

*Mix well*

Filling and Topping;

50g brown sugar

1 tablespoon cinnamon

200g (2 packets) Milk chocolate chips

1. Grease the tins
2. Divide half the cake mixture between the two tins
3. Put a layer of the filling and topping mixture in each tin (I use most of the chocolate chips here)
4. Divide the remaining cake mixture between the tins
5. Top off the cakes with the rest of the filling mixture
6.  Bake for 45-60 minutes @ 180 degrees C