Banana Chocolate-Chip Tea Cake

• Vegetable oil for greasing pan
• 1 1/2 sticks (12 tablespoons) unsalted butter at room temperature
• 1 cup sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 scant cup (2 medium) mashed very ripe bananas
• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup butter milk
• 6 ounces (1 cup plus 3 tablespoons) semisweet chocolate morsels
• 1/2 teaspoon confectioners' sugar

1. Heat oven to 350 degrees.
2. Lightly oil a fluted 10-cup Bundt pan.
3. Using an electric mixer, beat together butter and sugar until very soft, pale and fluffy.
4. Beat in eggs one by one, then vanilla.
5. Add mashed bananas; batter may look speckled and grainy.
6. Add flour, baking powder and baking soda.
7. Add buttermilk, and mix until smooth.
8. Fold in chocolate morsels.
9. Scrape batter into Bundt pan.
10. Place pan on baking sheet in oven and bake until a tester inserted into cake comes out clean (except for melted chocolate), about 45 minutes.
11. Cool cake in pan for about 10 minutes, then unmold onto a serving plate.
12. Allow to cool another 15 minutes, then dust with confectioners' sugar passed through a fine mesh sieve.
13. Serve slightly warm or at room temperature.

vegetable oil, butter, sugar, eggs, vanilla, bananas, flour, baking powder, baking soda, butter milk, chocolate, sugar

Taken from cooking.nytimes.com/recipes/8464 (may not work)