• Grease and lightly flour a 10-inch tube pan; set aside. Let butter, eggs, and milk stand at room temperature for 30 minutes. In a medium bowl, combine flour, baking powder and salt; set aside.

  • In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, 2 tablespoons at a time. Beat about 6 minutes or until the mixture is very light and fluffy, scraping sides of bowl occasionally. Add vanilla. Add eggs, one at a time, beating for 1 minute after each addition. Add banana and chocolate, beating until combined. Add flour mixture and milk alternately to butter mixture, beating after each addition just until combined.

  • Spoon batter into the prepared pan, spreading evenly. Use a knife to cut a zigzag pattern through batter to break up any large air bubbles.

  • Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove cake from pan. Cool completely on a wire rack. Makes 16 to 20 servings.

Nutrition Facts

319 calories; 15 g total fat; 71 mg cholesterol; 134 mg sodium. 44 g carbohydrates; 5 g protein;