Begin by placing a rack into the center of the oven and preheat it to 350 degrees F.
Spray a 12 cup Bundt pan with a floured cooking spray. You can also generously butter it if you’d like.
I placed a baking sheet on the rack below the pan just in case there was spillage. You do not want to place the Bundt pan onto the baking sheet as this will prevent the heat from circulating through the tube.
In a medium bowl, whisk together the flour, baking soda and salt. Mix in the chocolate chips.
Using a stand mixer with the paddle attached beat the butter until creamed.
Gradually add the sugar and beat until light and fluffy.
Add the vanilla and then mix in the eggs one at a time. After each addition, beat for approximately one minute.
Turn mixer to low speed and add bananas.
Add the half of the dry ingredients, scrape down the sides of the bowl and add the Greek yogurt.
Mix in the remaining dry ingredients.
Carefully pour the batter into the prepared Bundt pan.
Tap the pan on the counter to remove any air bubbles that may be in the batter and smooth the top with an offset spatula.
Bake for 65 – 75 minutes or until a cake tester or long knife inserted into the center comes out clean.
Should you find that the cake is browning quickly, cover with a loose tent of tin foil.
Allow the cake to cool in the pan on a wire rack for 10 minutes before turning it out to cool completely.
Cream Cheese Glaze
In the cleaned bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until it is light and fluffy. This will take approximately 5 minutes.
Gradually add the sugar and beat until combined.
With the mixer on low speed, add the salt and milk and beat until smooth.
If you find that the glaze is not at a thin enough consistency to drizzle, add a teaspoon more of milk at a time. Too thin, add a teaspoon of confectioners’ sugar at a time.