Six-Banana Banana Chocolate Chip Cake

To a large microwave-safe bowl, add the butter, and heat on high power to melt, about 1 minute. Allow the butter to cool momentarily so you don’t scramble the eggs.

Add the eggs, sugars, sour cream or Greek yogurt, vanilla, and whisk or beat with a handheld electric mixer to combine.

Add the bananas and stir or beat to incorporate.

Add the pudding mix (just add it dry like a dry ingredient; don’t actually make pudding), flour, baking soda, salt, and fold in with spatula or stir gently with a spoon; don’t overmix.

Add the chocolate chips and stir to combine.

Turn batter out into prepared Bundt pan (and possibly about 3/4 cup batter into a 5x3-inch loaf pan depending on exact size of Bundt pan; do not fill Bundt pan more than 2/3 to 3/4 full) and bake for about 50 to 55 minutes (and bake mini loaf pan for about 35 to 39 minutes in my oven), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the final 10 to 15 minutes of cooking, or at any point if your cake is getting a bit dark before the center is setting, tent with foil.

Allow cake to cool in pan for about 15 minutes before turning out on a wire rack or cake stand to cool completely before slicing and serving.

Optionally add confectioners' sugar or frosting, if desired.