Ingredients

The following ingredients have 4 Servings
  • 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
  • 4 ounces cream cheese (room temperature)
  • ½ cup confectioners’ sugar
  • 1/8 teaspoon kosher salt
  • 3 tablespoons milk (plus additional if needed)

Instruction

  • Begin by placing a rack into the center of the oven and preheat it to 350 degrees F.
  • Spray a 12 cup Bundt pan with a floured cooking spray. You can also generously butter it if you’d like.
  • I placed a baking sheet on the rack below the pan just in case there was spillage. You do not want to place the Bundt pan onto the baking sheet as this will prevent the heat from circulating through the tube.
  • In a medium bowl, whisk together the flour, baking soda and salt. Mix in the chocolate chips.
  • Using a stand mixer with the paddle attached beat the butter until creamed.
  • Gradually add the sugar and beat until light and fluffy.
  • Add the vanilla and then mix in the eggs one at a time. After each addition, beat for approximately one minute.
  • Turn mixer to low speed and add bananas.
  • Add the half of the dry ingredients, scrape down the sides of the bowl and add the Greek yogurt.
  • Mix in the remaining dry ingredients.
  • Carefully pour the batter into the prepared Bundt pan.
  • Tap the pan on the counter to remove any air bubbles that may be in the batter and smooth the top with an offset spatula.
  • Bake for 65 – 75 minutes or until a cake tester or long knife inserted into the center comes out clean.
  • Should you find that the cake is browning quickly, cover with a loose tent of tin foil.
  • Allow the cake to cool in the pan on a wire rack for 10 minutes before turning it out to cool completely.