I have adapted this from a recipe given to me by a student in my department, it was her grandmother's, originally (the student was considerably older than me), and makes a damn fine banana cake, I think perhaps the best I have tasted. I don't like bananas, but in cake like this, that's a different story. easy, fool-proof one could say. works well in a round or a ring tin, but then bake for slightly less time. I would just say if using chocolate it probably pays to line the base of the cake tin, as it can stick...

oven to 180C
120g butter
3/4 C sugar (white but sometimes I mix it up with some brown too)
1 egg, beaten
2-3 bananas, mashed. I often use 3 - makes a moister cake (increase the flour slightly if you do)
vanilla (aboout 1 tsp)
1 1/2 Cs flour
1 1/2 tsp baking powder
1 tsp baking soda
2 Tbs milk.
zest of at least 2 lemons (or more) and a big squeeze of juice
about 100g of chunks of dark chocolate (can be left out, or nuts used instead, or both!)

(I do this all in a cake mixer!)
- cream butter and sugar
- add banana and eggs (it will curdle at this point)
- add mixed together flour and baking powder
- dissolve baking soda in milk. add vanilla. add this mixture to the cake mix
- mix in the choclate
- mix in the lemon zest and juice.

bake in a well-greased tin for 30-40 minutes. nice iced with a tart lemon icing, or sprinkled with icing sugar, or as is!