2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) salted butter
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups mashed ripe bananas (about 3 medium bananas)
1/2 cup butter (confession: I always use salted butter)
3 cups powdered sugar, sifted
2 teaspoons vanilla extract
4 tablespoons milk
Mini chocolate chips for sprinkling, if desired
Preheat oven to 350°F. Flour and butter a 10-inch bundt pan (or spray with nonstick cooking spray); set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla.
Using a large spoon, stir in half of the flour mixture until just incorporated. Stir in the buttermilk, then the rest of the flour mixture. Quickly fold in the mashed bananas.
Pour into prepared bundt cake pan and bake for 55-60 minutes, or until cake is golden brown and tests done in the center. Allow to cool 15 minutes in pan, then invert onto wire rack to cool completely.
To make the icing, add the powdered sugar to a medium bowl. Melt butter over medium heat and whisk until it begins to bubble up and foam. Continue to whisk until golden brown (more information on browning butter here). Remove from heat and pour into bowl of powdered sugar. Add milk and vanilla. Whisk until smooth. Pour over top of cooled cake and sprinkle with mini chocolate chips, if desired.