Banana Chocolate Chip Tea Cake

Ingredients:
175g unsalted butter (room temperature)
1 cup caster sugar (I reduce a bit)
3 large eggs
3 medium bananas (mashed, use very ripe bananas)
2 cups flour (sifted)
1 tsp baking powder (sifted)
1/4 tsp baking soda (sifted)
1/4 cup buttermilk (I mix 1/4 cup milk with 1/4 tbsp lemon juice)
6 oz. chocolate chips

Methods:

1. Using a stand mixer, beat butter and sugar until soft, pale and fluffy.  Beat in eggs one by one.
2. Add mashed bananas and stir with a rubber spatula. The batter may look speckled and grainy. Add flour, baking powder and baking soda.  Stir to combine.  Add buttermilk and mix until smooth.  Fold in the chocolate chips and stir to combine.
3. Scrape batter into a lined loaf pan. For the excess batter I fill them in baking cups.
4. Bake in preheated oven of 180 degree Celsius for about 45 minutes or until a tester inserted comes out clean, except for the melted chocolate.
5. Cool cake in pan for about 10 minutes, then unmold on the serving plate.  Serve slightly warm or at room temperature.

I adapted this recipe from Nigella Lawson with slight amendments.