Chocolate-Banana Butter Pound Cake
http://bakedchicago.typepad.com

This recipe is a classic from Chicago's famous Dinkel's Bakery.

1 cup butter
3 eggs
1 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
dash salt
1 3/4 cups sugar
1 teaspoon vanilla
1 ripe banana, mashed
2 ounces unsweetened chocolate, melted and cooled

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

In large mixing bowl, beat butter with electric mixer on medium to
high for 30 seconds. Gradually add sugar, 2 tablespoons at a time.
Beat about 6 minutes, or until mixture is very light and fluffy. Add
vanilla. Add eggs, one at a time, beating 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 prepared pan, spreading evenly. Use knife to cut a
zigzag patter through batter to break up large air bubbles.

Bake at 350F degrees for 55 to 65 minutes, or until wooden toothpick
inserted comes out clean. Cool in pan on wire rack for 20 minutes.
Remove cake from pan. Cool completely on wire rack.