Banana Cake with Chocolate Chips

Whenever I have ripe bananas lying around, I'm always tempted to make banana bread. I wanted a simple recipe, so I looked in the Joy of Cooking. Sure enough, there's a recipe for banana bread (interestly named "Banana Bread Cockaigne") with a list of simple ingredients, all of which I had available at home! I added some leftover chocolate chips for good measure and within an hour, I had hot banana cake! Delish! I call it banana cake because it has a fluffier consistency, less dense than the usual banana bread.

And just in case you were wondering what the "Cockaigne" means, from Wikipedia:
In the popular cookbook The Joy of Cooking, the author's favorite recipes include "Cockaigne" in the name, (e.g., "Fruit Cake Cockaigne"), explained in the foreword to the 1975 edition as after the name of the Becker country home in Anderson Township, near Cincinnati, Ohio.

Note: after a day, the cake was pretty dry. I recommend adding an extra quarter stick of butter (1/8 cup) and extra banana for good measure. I also omitted the lemon zest, since I didn't have any. Here's the modified recipe:
Preheat oven to 350 degrees F.  Grease a "normal size" loaf pan.
Whisk together:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Beat in a separate large bowl:
2/3 cup sugar
1 stick (1/2 cup) butter, softened
2 large eggs
3 ripe bananas
Add the dry ingredients in about 3 to 4 parts. The batter should be thick and fluffy. Add optional ingredients such as chocolate chips or nuts. Scrape the batter into the greased pan and bake until golden brown and a toothpick inserted in the center comes out clean. Original recipe calls for 1 hour in the oven, but in my oven, it takes only 30 minutes.