Supermum's Wholemeal Banana and Chocolate Bread

So, you feel like making (and eating) a cake, but you want to be good, too ... and you have some old, nearly gone off bananas? Well, then this is the recipe for you!
I originally took it from a lovely blog called Wit & Wistle, and made some little changes. A friend of mine, the author of Magda's Cauldron, found this recipe for me one day I was moaning about wanting to use wholemeal flour and healthy ingredients as well as some delicious dark chocolate. This cake needs only egg whites, no butter, and almost no effort at all!
My (super)mum loves it: she is drawn by its scent and waits for it to come out of the oven like a little girl would. She has it with her espresso and then exclaims, 'Che buona!' (it's yummy!) with a smile. What could be better than that?

Requirements:

• A loaf-shaped tin, either metal or silicone 
• UK cups, or a small mug as measurement

Ingredients:

• 1 and 1/2 cups of wholemeal flour
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• a pinch of salt
• 3/4 cup of brown sugar
• 1/4 cup of weak olive oil
• 2 free-range egg whites
• 2 large (or 3 small) very ripe bananas
• 1/4 cup of milk
• 1 teaspoon of vanilla essence (or 2 sachets of vanillina if you are in Italy)
• 1 cup of chocolate chips (or chopped-up good-quality dark chocolate)

Method:

Pre-heat the oven to 170 °C (fan assisted) or 180 °C (traditional). 

In a medium bowl, mix flour, baking powder, baking soda and salt.

In a large bowl, mix sugar, oil, egg whites, bananas, milk and vanilla with a spoon. Stir in the dry mixture until they are combined. Stir in the chocolate chips.

Rub some butter onto the inside of the loaf tin, then pour some wholemeal flour into it, shake it so it spreads evenly, and get rid of the excess. Pour the cake mixture into the tin.

Bake for 45 minutes, then test it by inserting a skewer or toothpick into the centre, and into the cracks than will form on its surface. If it comes out clean (or just a little brown from the chocolate) the cake is ready. Otherwise, check again after 5-7 minutes. When it's cooked, let it cool for 5 minutes, then remove it carefully from the pan.

Enjoy with a glass of milk or some coffe, and say ... 'Che buona!'

Q&A
Why is it important that the bananas be ripe?
Because if they are not, you will not be able to taste them in your lovely cake.