A delicious and moist banana chocolate chip bundt cake with peanut butter frosting! You can even make this as sheet cake or loaf bread if you want!
Preheat oven to 350 degrees. Grease and flour a bundt cake pan (see note).
In a large mixing bowl, blend sugar and oil. Add the eggs, mashed bananas, sour cream and vanilla until well blended.
Add the flour, baking soda and salt. Stir jut until the dry ingredients are moistened. Fold in chocolate chips.
Spread batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool for 5-10 minutes in pan and then invert onto cooling rack or plate. Cool completely.
In mixing bowl, blend powdered sugar, peanut butter and milk until smooth and you reach the desired consistency.
Drizzle over the cooled cake and let it run down the sides. Store covered at room temperature.
In place of greasing and flouring the pan, you can also use my Homemade Cake Release. Use a pastry brush to get all the grooves in the bundt cake pan, and your cake will release perfectly without sticking!