Maple banana chocolate-chip loaf cake recipe

I was drooling over Charmaine's banana cake the other day, so I followed the link that she had provided to Retromommy's blog for the cake recipe. And all thanks to this two fabulous ladies, I've now got a yummy loaf of banana cake sitting very temptingly on my dining table....waiting to be gobbled up during our afternoon tea session.

I'm reproducing Retromommy's recipe with some slight modifications to suit our tastes:

Oops....just realised that two ingredients were missing in the photo!

Anyway, the ingredients/measurements are:

- 2 large ripe mashed bananas
- 1 stick + 1 tbsp of butter (melted)
- 3 tbsp maple syrup
- 2 tbsp non-fat milk
- 2 eggs
- 1 1/2 cup of all-purpose flour
- 2 tsp baking powder
- 4/5 cup of fine sugar
- 1/2 tsp vanilla essence
- 1/2 cup of mini chocolate chips (coated with 1/2 tsp of flour)

Method:

Preheat the oven to 340F.
Combine butter, maple syrup, milk, eggs, sugar & vanilla essence together in a large mixing bowl.
Stir in mashed bananas.
Sift flour and baking powder into the wet mix and fold till well-mixed.
Stir in the flour coated chocolate chips and mix well.
Line the loaf pan with parchment paper.
Pour in the batter and smoothen the surface.
Place pan in the oven (middle rack) to bake for 1hr or until a toothpick inserted into the cake center comes out clean.

This cake is so easy to make and it tastes really light, fluffy and kinda crumbly. This recipe definitely goes into my "Bake-again-and-again" category!

NOTES: I like to lightly coat the chocolate chips with a little bit of flour so that the chips don't sink to the bottom of the cake. If the top of your cake is browning too soon, cover the cake with a sheet of aluminium foil to prevent the top from burning before the entire cake is cooked. Do not over-bake the cake if you prefer a moist texture (an inserted toothpick would come out with little moist crumbs instead of completely clean).