3/4 c. butter
1 c. sugar
2 eggs
1/2 c. milk
1 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
2 medium ripe bananas
1/2 c. chopped pecans
12 oz. bag chocolate chips
Vegetable spray

Preheat oven to 350°F. In a large bowl, cream butter with sugar. Add beaten eggs and milk to sugar mixture. Sift flour, baking soda and salt together. Combine with sugar mixture. Blend in vanilla extract and smashed bananas, mix well.

Stir in pecan and chocolate chips. Spray two 9 x 5 x 3 pans with vegetable spray. Halve batter and pour into pans; bake for 45 minutes or until cake tester comes out clean. Cool for 10 minutes in pan, loosen sides with spatula and remove from pan. Cool completely on rack. Serve warm or cool, store covered in refrigerator.