• Preheat the oven to 375°F. Grease a nonstick 10-cup bundt pan with cooking spray.
• In a small bowl, combine the mashed bananas with the lemon juice and set aside.
• In a separate bowl, whisk together the flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, then beat in the eggs one at a time.
• Add the vanilla and then beat in the flour mixture alternately with the buttermilk.
• Fold in the mashed banana mixture and then the chocolate chips.
• Bake the cake until a toothpick inserted comes out clean, 40 to 50 minutes. Remove the cake from the oven and let it cool completely in the pan before inverting it onto a serving platter.

Kelly's Notes:

• Make sure to use ripe bananas for the best flavor and texture in your cake. Ripe bananas are softer and sweeter, which will give your cake a more intense banana flavor.
• Don't overmix the batter. Overmixing can result in a tough and dense cake. Mix your ingredients until they are just combined, and be sure to scrape down the sides of your mixing bowl to ensure everything is well incorporated.
• After the cake has completely cooled, transfer it onto a plate and wrap it tightly with plastic wrap or store it in an airtight container. You can keep the cake on your counter for up to four days. It also freezes really well. Wrap it first with plastic wrap and then with aluminum foil to create an airtight seal that will prevent it from drying out and developing freezer burn. You can store the wrapped loaf in the freezer for up to three months.
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