For the cake:
1 cup (2 sticks) butter
1 1/4 cups sugar
3 large eggs
1 cup finely mashed ripe bananas (about 3 medium bananas)
1 tablespoon vanilla extract
1/2 teaspoon salt
1 2/3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons espresso powder
2/3 cup chocolate chips (dark or milk work great here)
For the glaze:
1 cup powdered sugar
1/2–1 teaspoon espresso powder
1/2 teaspoon vanilla
1 tablespoon milk
Heat the oven to 350F degrees.
Butter and flour a 10-cup bundt pan.
Melt the butter in a medium saucepan over medium-low heat. Once the butter is melted, cook it slowly, letting it bubble, until it smells nutty or like butterscotch and turns a deep golden hue, 5 to 10 minutes. Let the butter cool until it’s warm, 5 to 10 min.
Once the butter is cool, transfer it to a large bowl and whisk in the sugar and eggs until nice and smooth. Then stir in mashed bananas, vanilla and salt.
Sift the flour, baking soda and expresso powder directly onto the batter; stir just to combine. Gently stir in the chocolate chips.
Spoon the batter into the prepared bundt pan, spreading it evenly with the rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, about 45 min.
Set the pan on a rack to cool for 15 minutes. Invert the cake onto the rack and remove the pan. Let cool completely.
To make the glaze, stir together the powdered sugar, espresso powder, vanilla and milk. Use more espresso powder if you like a stronger coffee flavor. Adjust with milk and/or powdered sugar to achieve desired consistency. Drizzle glaze over completely cool bundt cake.