Chocolate Chip Banana Cake with Butterscotch Sauce

3 very ripe bananas*

3 c. SR flour

1/2 t. cinnamon

1/2 c. butter, melted

1/2 c. oil

3/4 c. dark brown sugar, packed

3/4 c. sugar

3 eggs, room temperature

2 t. vanilla

2/3 c. milk

1 c. mini chocolate chips

Glaze: 

1/4 c. butter

1 c. dark brown sugar

1/2 c. heavy cream

OR: Butterscotch sauce found in ice cream topping section of store. 

Preheat oven to 350. Spray bundt pan heavily. Peel amd mash bananas and set aside. Tos the chocolate chips in 1 T. flour to keep them from sinking in the batter. Set aside. Combine flour and cinnamon. Combine brown sugar, sugar, melted butter, and oil using a spatula. Add eggs one at a time, making sure they are blended well. Add vanilla and mix. Add flour mixture and milk, in small parts until incoperated. Add bananas and chocolate chips. Pour batter into sprayed pan. Bake 45-50 minutes, until toothpick comes out clean. Do not overbake! Remove from oven and cool for 10 minutes before inverting onto plate to cool completely.

*bananas can be ripened quickly by placing in a 350 degree oven until the peeling turns black, about 15 minutes.

For the Glaze:

Once the cake is cooled, place a medium sauce pan over medium heat. Add butter and let it melt. Add dark brown sugar and heavy cream. Let it come to a boil, making sure to stir often. Let it boil 5-6 minutes, then stir in salt and remove from heat. Allow glaze to thicken. Once glaze has thckened, (about 5-10 minutes after removed from heat), pour over cooled cake. Slice and enjoy. Also good with ice cream added.

Butterscotch sauce can be substituted instead of the glaze if desired.

1st pic: inverted cake, 2nd pic: butterscotch sauce added & ready to serve.