Chocolate Chip Banana Cake

Bananas are a weird thing. Yes they are good for you and a great source of potassium (all of Shay's studying for bio has rubbed off on me) but they have a very short shelf life and go from not ripe to brown and mushy within the blink of an eye. So when I bought a bunch of these yellow objects I knew I was going to have to find an interesting way of using them... (who can have a banana every morning for six mornings straight!? Its flavor overhaul!) I saw this recipe on one of my favorite food blogs (tastespotting.com) and decided to put my own twist on it by adding none other than the best ingredient in the world- CHOCOLATE! Hope you enjoy!!

(adapted from Baking: From My Home to Yours by Dorie Greenspan)

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 

1 cup sour cream or plain yogurt (I used dairy free sour cream)
2/3 cup semi-sweet chocolate chips

1. Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. 2. Whisk the flour, baking soda and salt together. 3. Using a mixer, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (the batter may look curdled), all the sour cream and then the rest of the flour mixture. Fold in the chocolate chips. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
4. Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.