Chocolate Chip Cake

This cake is so incredibly delicious I almost forgot about it.  I haven't made it in a while, but stumbled across it while looking through the cookbook.  Just close your eyes when you make it.  I'll just preface it with this, there is a reason this cake is so moist.

Banana Peanut Butter Bread

From the New Orleans Menu.com's Tom Fitzmorris!
This is the first hit recipe on my radio show, back in 1988. I remember sending out dozens of copies of it every week for a while. Then the interest faded, just the way it does for hit records on a music station. That didn't make it any less good. It's a terrific loaf of bread that can be eaten during a meal, as dessert, for breakfast, or for a snack.

• 4 medium, extra-ripe bananas, peeled
• 1/3 cup chunky peanut butter
• 1/4 cup softened butter
• 2 eggs
• 1 tsp. vanilla extract
• 2 cups flour
• 1/2 cup sugar
• 1 tsp. baking soda
• 1/4 tsp. salt

Preheat oven to 350 degrees.
1. Slice bananas into a blender. Puree until smooth.
2. In a bowl with an electric mixer, beat the peanut butter and butter together until smooth. Beat in eggs until completely blended. Then beat in the pureed bananas and the vanilla.
3. Combine all the dry ingredients. Add to the banana mixture a little at a time, beating until completely blended.
4. Pour batter into a nine-by-five-inch loaf pan. Bake in preheated 350-degree oven 50 minutes, or until a skewer inserted into the center comes out clean.
5. Cool 10 minutes in pan, then turn onto a wire rack to complete cooling.
Makes one loaf.

Can't wait to try it out :)