Ultimate Banana Chocolate Chip Bundt Cake

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon Kosher salt
• 1 cup unsalted butter room temperature
• 2 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 2 eggs room temperature
• 4 ripe bananas about (1 ½ cups)
• 1 cup plain Greek yogurt
• 1 cup semi-sweet mini chocolate chips

Cream Cheese Glaze

• 4 ounces cream cheese room temperature
• ½ cup confectioners’ sugar
• ⅛ teaspoon kosher salt
• 3 tablespoons milk plus additional if needed

1. Begin by placing a rack into the center of the oven and preheat it to 350 degrees F (175°C).
2. Generously spray a 12-cup Bundt pan with a floured cooking spray, or thoroughly butter and flour the pan. This step is crucial for an easy release!
3. For added precaution against spillage, you might place a baking sheet on the rack *below* the Bundt pan. It’s important not to place the Bundt pan directly on the baking sheet, as this could impede heat circulation through the central tube, affecting the cake’s even bake.
4. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Gently fold in the mini chocolate chips, ensuring they are evenly coated with flour to prevent them from sinking to the bottom of the pan.
5. Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat the room temperature unsalted butter until it is light and creamy.
6. Gradually add the granulated sugar to the creamed butter, beating until the mixture becomes light, fluffy, and pale in color. This typically takes a few minutes.
7. Stir in the pure vanilla extract. Then, add the room temperature eggs one at a time, beating thoroughly for approximately one minute after each addition. This ensures proper emulsification and a tender cake.
8. Reduce the mixer to low speed and incorporate the mashed ripe bananas into the wet ingredients. Mix just until combined, being careful not to overmix.
9. Add half of the dry ingredients mixture to the wet ingredients and mix on low speed until mostly combined. Scrape down the sides of the bowl with a spatula, then add the plain Greek yogurt and mix briefly.
10. Finally, add the remaining dry ingredients and mix on low speed just until no streaks of flour remain. Overmixing can lead to a tough cake, so stop as soon as it’s combined.
11. Carefully pour the rich batter into the prepared Bundt pan, distributing it evenly.
12. Gently tap the pan on the counter a few times to release any trapped air bubbles within the batter. Smooth the top surface with an offset spatula for a beautiful finish.
13. Bake the Bundt cake for 65 – 75 minutes, or until a cake tester, long wooden skewer, or thin knife inserted into the center comes out clean. The baking time may vary depending on your oven.
14. If you notice the cake browning too quickly on top before it’s fully cooked, loosely cover it with a tent of aluminum foil to prevent overbrowning.
15. Allow the baked cake to cool in the Bundt pan on a wire rack for exactly 10 minutes. This crucial resting period helps the cake firm up before inversion. After 10 minutes, carefully invert the cake onto the wire rack to cool completely before applying the glaze.

Cream Cheese Glaze

1. In the cleaned bowl of an electric mixer (or using a hand mixer) fitted with the paddle attachment, beat the room temperature cream cheese until it is incredibly light and fluffy. This can take approximately 5 minutes, and ensures a smooth, lump-free glaze.
2. Gradually add the confectioners’ sugar to the cream cheese, beating until it is fully combined and smooth.
3. With the mixer on low speed, add the kosher salt and 3 tablespoons of milk. Beat until the glaze is completely smooth and has a pourable, yet thick, consistency.
4. If you find that the glaze is not thin enough to drizzle beautifully, add an additional teaspoon of milk at a time, mixing well after each addition, until the desired consistency is achieved. If it accidentally becomes too thin, you can thicken it by adding a teaspoon of confectioners’ sugar at a time.