Banana Bread Bundt Cake with Chocolate

0 Heat oven to 325 F / 163 C degrees. Spray a bundt cake pan with nonstick cooking spray. Dust lightly with all-purpose flour.
1 In a standing mixer beat butter on medium-high until light and fluffy, 2 to 3 minutes. Add sugar and beat until well incorporated, 1 minute more. Add mashed bananas, eggs and vanilla and blend on medium just until batter is smooth and even, 1 to 2 minutes.
2 In a separate bowl, whisk together flour, baking soda and salt.
3 Turn mixer on low speed and alternate adding a bit of the dry ingredients with the buttermilk, letting the mixer run for a few seconds between each addition. Mix on low just until everything is evenly combined.
4 Add first half of chocolate chips and mix on low until chips are mixed in.
5 Pour batter into bundt cake pan. Bake until cake is set in the middle and golden brown on top, 65 to 70 minutes.
6 Allow cake to cool in pan at room temperature for 20 minutes. Then invert onto a cooling rack and let cool completely.
7 When cake is cool heat second half of chocolate chips in the microwave in 20 second increments (stirring between each increment) until fully melted. Drizzle chocolate over cake.
8 Slice and serve!
9 Cake can be stored in the refrigerator for 3 to 4 days and will still be moist and delicious. (It keeps best without the glaze, but is fine either way)