Expect to bite into banana chunks and chocolate chips when your teeth sink into this super moist Banana Bundt Cake with Chocolate Chips. This Banana Chocolate Chip Bundt Cake is made with oil to get the best possible texture.
Preheat oven to 350°F (175°C). Grease and flour a bundt pan. Set aside.
Combine flour, baking powder, and salt in a small bowl. Set aside.
Mash bananas in a large mixing bowl until smooth. Add sugar and mix with a handheld or stand mixer fitted with a paddle attachment until just combined for about 1 minute. Slowly mix in oil on lowest speed until combined. Then add eggs, cinnamon, and vanilla* and stir just until combined for about 1 minute. Don't overmix at any step. Add dry ingredients and stir to combine.
With a wooden spoon stir in banana chunks and chocolate chips just until combined. Transfer batter into the prepared bundt pan and bake for about 45-50 minutes or until a toothpick in the center comes out clean. Allow to cool for about 10 minutes then invert onto a cooling rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.