Black-Bottom Banana Bread

Hi Ladies!
   We eat huge quantities of bananas in our house, but somehow we found ourselves with four really gross brown ones today.  So I decided to make banana bread, and remembered this recipe that my mom used to make.  It's called Black-Bottom Banana Bread and it comes from a cookbook called "West of the Rockies" (published by the Junior Service League of Grand Junction).  It is beyond words how good this stuff is, so please make it immediately and feel free to email me with notes of praise and gratitude.

Black-Bottom Banana Bread

4        small, very ripe bananas
1        stick unsalted butter, softened
2/3     cup sugar
3        large eggs
1/4     cup milk
1        cup cake flour
1 1/2  teaspoons baking powder
1        teaspoon baking soda
1/4     teaspoon salt (generous)
1 1/4  cups semi-sweet chocolate chips

•  Preheat oven to 350.  Generously grease a 9x5-inch loaf pan; dust lightly with flour.  Set aside.
• Coarsely chop bananas in food processor or mash until lumpy with a fork (about 1 1/3 cups).  Set aside in large mixing bowl.
• Beat butter and sugar in food processor or electric mixer.  Add eggs and mix until fluffy and smooth.  Add milk and combine
• Transfer batter to mixing bowl with bananas.
• Sift dry ingredients. Add to bowl along with chocolate chips.  Use wooden spoon or spatula to combine gently.
• Transfer to loaf pan.  Bake until loaf is dark brown and toothpick inserted in center comes out clean, 55 to 60 minutes.  Let rest on wire rack 10 minutes.
• Gently remove loaf from pan; cool completely on wire rack.  Can be served then or wrapped in foil overnight.
• Chocolate sinks to the bottom during baking. Freezes well.

Here are some pictures (it's clear I need to work on my food photography skills, but you get the picture):

Happy baking! That's all for tonight :)
Signing off -
Madcap E