Banana Chocolate Chip Bundt

I had such a wonderfully relaxing day yesterday! While all the girls and the other madrichot went on a tiyul, I stayed home. I went out to pick up some books- it was a glorious day outside. I came back, cleaned, organized my room, did laundry, and baked this Banana Chocolate Chip Bundt Cake. In the afternoon, A came over to visit for a few hours. Such a good day! But back to the cake. I finally finished the bananas. Woo hoo! Anyway, I hadnt made a plain banana cake in a while so I figured, why not? One of my girls, J, has a been requesting banana chocolate chip something but she insists she never gets any when I do make the combo. So this cake was made especially for her. I used the recipe for banana cake from Dorie Greenspan's Baking book. The only change I made was to use the rest of the buttermilk sitting in my fridge instead of the sour cream or yogurt. I also added chocolate chips. The cake released beautifully from the pan, except for a few chocolate chips that decided to stick to the pan leaving little holes in the surface of the cake. The cake was deliciously moist and tender, almost to the point of falling apart. The banana flavor was surprisingly strong despite the few bananas I used, I guess because they were extremely overripe. I told J to take the plate of cake and it disappeared. All I heard about the cake from her was OMG, it was amazing. Here's to hoping I see the plate sometime soon.

Classic Banana Bundt Cake

adapted from Baking: From My Home to Yours

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
1 cup buttermilk

Chocolate chip

Preheat the oven to 350. Generously grease a large bundt pan. Set aside.
Place the margarine and sugar in a large bowl.

Cream.
Add the eggs and vanilla,
and beat until smooth.
Add the bananas and blend.
Add some of the dry ingredients,
and blend.
Then add some of the buttermilk and blend. Repeat, ending with the dry ingredients.
Here is the blended batter.
Add chocolate chips.
Gently stir them in.
Pan the batter,
and bake for about an hour or until a toothpick inserted in the center comes out clean.
Allow to cool for about ten minutes in the pan before unmolding it and cooling completely on a wire rack. Dust with powdered sugar, if desired.