1 cup all-purpose flour
1 1/3 cups sugar
1/4 teaspoon salt
1/2 cup milk
3 eggs, beaten
1 3/4 cups vegetable oil
1 medium yellow banana - peeled, mashed and chopped
1 ripe chocolate bar (optional)
1 (8 ounce) container frozen whipped topping, thawed (optional)
1 (8 ounce) container frozen whipped topping, thawed
1 cup mini semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour baking sheets.
In a medium bowl, stir together sugar, salt and milk.
In separate bowl, beat eggs and oil until slightly stiff peaks form. Gradually stir in flour, 1/2 cup at a time, beating well after each addition. When the mixture resembles coarse crumbs, stir in bananas. Spread batter evenly on greased baking sheet - 12 inches apart.
Bake
In a small bowl, combine half of the remaining half-and-half, chocolate chips, remaining 1/2 cup flour, mascarpone and remaining 1/2 cup milk. Spread batter evenly over batter.
Bake 30 minutes in the preheated oven, until cake springs back when lightly touched in center.