One-Bowl Banana Cake

I once found this in a magazine and loved the one bowl aspect. It's basically a banana bread but you can bake it flat in a pan so it's more like bars or cake. It is not consistent in how it comes out, probably depending on the moisture and size of the bananas and eggs. It's quicker than banana bread, or at least it seems like it is.

You can add chopped nuts and mini-chocolate chips. Bet it would be good with blueberries!
I like to frost it with straight chocolate chips. 

Hint: when you have ripe bananas, freeze them. You don't even need to put them in anything, they have their own wrappers. Just thaw them a half hour or so before you bake.

2 small to medium ripe bananas

1/3 c. vegetable oil

2 eggs

3/4 c. whole wheat flour

3/4 c. white flour

3/4 c. sugar

1 t. baking powder

1/4 t. baking soda

1/8 t. salt

~1/2 c. mini-chocolate chips (optional)

~1/2 c. chopped nuts, your choice (optional)
Chocolate chips for frosting. At least a few ounces, up to half a bag or so.

Heat oven to 350.
Spray a rectangular pan [this worked perfectly with a 1/4 sheet pan, in the Breville] with oil.

In bowl, mash bananas (a potato masher is perfect), and add eggs and oil, stirring. You could also do this in a blender or food processor and add the nuts, to grind them at the same time.

Add flour, sugar baking powder. baking soda, salt, + nuts and chocolate mini-chips, stirring until mixed. 

Add the banana/egg/oil mixture and stir in until thoroughly mixed. Use a spatula to scrape down the sides.

Bake for about 25 minutes until the kitchen smells great and the cake is lightly browned. You can turn the oven off for the last 5 minutes or so to reduce energy consumption - something I learned in the 1970's and still true today.

About 5 to 10 minutes after taking the cake out of the oven, sprinkle it with chocolate chips. Leave it for a few minutes and, with a spatula, spread the melted chocolate.

After the chocolate has hardened, cut into very small bars.